Grilled Halloumi & Sumac-Spiced Eggplant Bowls
with Dried Cherries & Honey-Lemon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
No two bites are alike as you dig into these bigger-than-life bowls packed with tasty vegetarian elements. Sink your teeth into tender barbecued eggplant and salty, chewy halloumi, the king of grilling cheeses. Those textures are set off against chewy dried cherries, the rich crunch of pepitas and the sharpness of roasted pepper. There’s plentiful kale, massaged with honey and lemon, to qualify this dish as a salad and then some.
We will send you:
- 100g Chopped kale
- 1 Lemon
- 1 Eggplant
- 1 Roasted pepper
- 25g Roasted pepitas (pumpkin seeds)
- 25g Dried cherries
- 80g Bulgur
- 7g Honey
- 125g Halloumi
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
41 g
Saturated Fat
14 g
Sodium
1620 mg
Total Carb
95 g
Sugars
28 g
Protein
33 g
Fibre
16 g
Preparation
Cook the bulgur
Heat the BBQ on high, making sure to oil the grill first. Roughly chop the cherries. In a medium pot, combine the bulgur, cherries, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, cut the eggplant lengthwise into ½ inch pieces. Thinly slice the roasted pepper. Juice the lemon.
Grill the eggplant
In a large bowl, combine the eggplant, a drizzle of oil, ½ the spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high, partially covered) and grill, 2 to 3 min. per side, until browned and tender. Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl and grill pan, if using.
Grill the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 30 sec. to 1 min. per side, until golden brown. Transfer to a plate.
Make the salad
In the reserved bowl, combine the kale, honey, lemon juice (start with ½) and 2 tbsp oil (double for 4 portions). Massage the kale, 1 to 2 min., until softened. Add the bulgur, eggplant, roasted pepper, remaining spices and S&P; toss well.
Plate your dish
Divide the salad between your bowls. Top with the halloumi. Garnish with the pepitas. Bon appétit!
