Hey guys! I mentioned in a few posts back that I wanted to start sharing some more savoury (lunch and dinner) recipes with you all in addition to all my healthy bakes… so here we are! I am always looking for recipe inspiration and I have recently started experimenting with HelloFresh and their Flavour Generator which is available through their website. Now I can be quite fussy with my dinners as I don’t eat meat however, I do eat fish and I am not fussy when it comes to veggie foods so I found it helpful to adapt some of their ideas…
So how do you use the recipe Flavour Generator…? EASY! Firstly, decide what type of meal you fancy- this can be: British, Mexican, Italian, Indian or Middle Eastern Food and then choose what your taste buds are telling you to! The Flavour Generator offers anything from: spicy, sweet, herby or tangy and generates a recipe based on your decision. So like I said I can be quite fussy so I often change a chicken fillet to a cod fillet or meat sausages for veggies sausages and sometimes you end up with a veggie recipe anyway! But the recipe that was generated for me today really didn’t need adapting too much at all!
Today I am going to share with you: Harissa Halloumi with Pomegranate Tabbouleh
This recipe is a well balanced meal made up of complex carbs, protein, healthy fats, veg and spices- all of which are essential to our wellbeing.
Below is the list of original ingredients- the only thing I didn’t use it the yoghurt and I also added some black beans and steamed broccoli- but this was personal preference! This recipe will serve 2 people…
Method
- Bring a pot of water to the boil (amount specified in the ingredient list) and grate a little of the lemon zest. Pour the bulgur wheat into the boiling water and add your lemon zest and a pinch of salt. Place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into your wheat.
- Peel and finely chop the onion and roughly chop the parsley. Cut the tomato in half, squeeze out and discard the liquid centre and roughly chop the remaining flesh.
- Mix the yoghurt with a dash of lemon juice and a pinch of salt and pepper.Once your bulgur wheat is ready, add a splash of olive oil, a squeeze of lemon juice, your onion, tomato, two-thirds of your parsley and mix together. This is your tabbouleh.
- Slice the halloumi widthways into ½cm slices.
- Coat your halloumi with the harissa spice mix. Heat a frying pan on mediumhigh heat with a splash of olive oil. Once hot, add your halloumi and cook until just golden on each side. Tip: Don’t overcook the halloumi, it’s much better when it’s golden but slightly squidgy!
- Serve your halloumi with your tabbouleh and sprinkle the pomegranate seeds over the top with your remaining parsley. Drizzle with your yoghurt dressing and fill your boots!
