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This is a great meal, either hot or cold, perfect to make ahead, for garden parties, as a side or main, to accompany barbecues – literally, there’s so many occasions to prepare it for. You can add meat or grilled tofu, grilled veggies – endless possibilities.

If you are a vegan you can replace the halloumi with vegan sausages or vegan patties, even marinated tofu! Or even without them – and treat it as a salad.

What is bulghur?

Bulghur is a whole grain made by boiling wheat and then drying and cracking it into various sizes to turn it a quick-cooking grain. A staple in Middle Eastern and Mediterranean regions, bulghur is a common ingredient in tabbouleh and falafel, very nutritious and has an earthy, nutty flavour and chewy texture. Rich in complex carbohydrates, fibre, and protein. Fat free, cholesterol free and low sodium.

Is bulghur wheat gluten free?

Bulghur wheat is not gluten-free. It is made from whole wheat kernels that have been boiled, dried, and cracked, which means it contains gluten, a protein found in wheat.

If you’re looking for gluten-free alternatives, consider options like quinoa, rice, or gluten-free grains like millet or buckwheat. As always: check labels carefully when purchasing packaged foods, as cross-contamination can occur.

Is bulghur wheat healthy?

Bulghur wheat is indeed a healthy grain option. It’s a whole grain that is high in fiber, which promotes digestive health and can aid in weight management. Moreover, bulghur is low in calories and has a good amount of protein, making it a nutritious addition to various meals. It is rich in vitamins and minerals, particularly B vitamins, iron, and magnesium.

Is bulghur wheat healthier than rice?

Yes, because of the above health benefits that are not present in rice, bulghur is indeed healthier than rice. Especially white rice.

How to flavour bulghur?

The flavours of this meal is very Middle Eastern with the harissa, the fresh mint and the lemon.
You can also boil it in vegetable or chicken broth instead of water for added richness.
You can infuse flavours by sautéing minced garlic and chopped onions in olive oil before adding the bulghur.
Adding spices like cumin, paprika, or a pinch of cinnamon for warmth.
For a fresh touch, mix in chopped herbs such as parsley or mint, even coriander or basil

Refreshing and filling – and importantly: fairly easy and quick to prepare.

Enjoy.

Halloumi with Bulghur, Broad Beans and Sweet Red Pepper

A great vegetarian dish, full of flavours and super nutritious.

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Prep Time 20

Cook Time 20

Servings people

Ingredients

150 g bulghur wheat
250 g broad beans podded weight
2 sweet red peppers cored and sliced
200 g halloumi sliced
handful fresh mint chopped
2 cloves garlic crushed
3 tbsp harissa
1 lemon to squeeze
3 tbsp olive oil
salt and pepper to taste

Instructions

Blanch the beans in boiling water for about 3-5 minutes. Drain and let them cool down. Slip the beans from their skins. Discard skin and set the beans aside.
In the meantime cook the bulghur in salted water (you can also add a stock cube) until they are tender.
Mix all these in a bowl together until they are well combined.
In a small cup mix the harissa, 2 tbsp of olive oil, the crushed garlic, some salt and pepper. Add the mixture to the bulghur and broad beans and combine well.
Heat some oil (or chilli oil) in a frying them and fry the chunky slices of red peppers rings for 10 minutes. Remove them and set them aside.
Immediately, add the halloumi slices to the same pan and grill them on high heat for about 2 minutes each sides until they are golden.
Serve the dish by making a bed of bulghur and broad beans, top them with the roasted red peppers and the slices of halloumi. Sprinkle with lemon juice and fresh mint. You can do this on a large serving plate or as individual portions. You can enjoy this meal hot or cold.