Lunch recipe
Herby Turkish-inspired bulgur boxes with tomato, cucumber, chickpeas, grilled halloumi, lemon, mint, and a honeyed citrus dressing.
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Ingredients
medium saucepan, large mixing bowl, non-stick frying pan, knife, chopping board, fork, small bowl
Method
Halve the cherry tomatoes, dice the cucumber, finely slice the spring onions, separate the little gem leaves, and roughly chop the parsley and mint leaves. Drain and rinse the chickpeas, then cut the lemon into halves.
Heat 1 tbsp olive oil in a medium saucepan over a medium heat. Stir in the tomato puree, cumin, smoked paprika, and 300ml boiling water, then add the bulgur and a pinch of salt. Cover, remove from the heat, and leave for 12 minutes until the grains are tender.
Whisk the honey, juice from half the lemon, 1 tbsp olive oil, and 2 tbsp water in a large bowl. Fluff the bulgur with a fork, then fold it through the dressing with the chickpeas, tomatoes, cucumber, spring onions, parsley, and mint. Keep the little gem leaves crisp for lining the lunch boxes.
Slice the halloumi into 8 pieces. Heat a dry non-stick frying pan over a medium-high heat and cook the halloumi for 1 to 2 minutes on each side until golden lines appear and the cheese is soft inside.
Stir the Greek yogurt with a squeeze of lemon juice and a pinch of black pepper until spoonable. Taste the kisir and add a little more lemon if it needs brightness.
Line four bowls or lunch boxes with little gem leaves. Spoon in the kisir, add two pieces of halloumi to each portion, and pack the lemon yogurt separately or spoon it over just before eating.
