Monday, July 1, 2024

1800. Honey Chili Haloomi Salad


A new salad presentation is always welcome on my table. Salad is something that can range from a few leaves dressed with vinegar, to a full meat with all food groups in it. This is a hearty haloomi and burgul salad that can last for a few days in the refrigerator, leaving you meal prepped and ready.


Ingredients:

1/2 cup fine bulgur
1/2 cup boiling water
250g halloumi, cubed 
1/2 tsp crushed chili
2 Tbsp olive oil 
1 Tbsp honey 
1 cup parsley, chopped 
1/2 cup green onions, sliced
 1 cup walnuts, rough chop 
1 cup tomatoes, chopped
1 cup cucumber, chopped
1 cup pomegranate 
1 cup cooked chickpeas 

For the dressing
1/2 cup olive oil 
3 Tbsp lemon juice 
2 Tbsp pomegranate molasses 
1 Tbsp sumac 
salt, pepper, and dry thyme


Method:

Pour the boiling water over the burghul in a bowl, cover and set aside.
Drizzle the cubed haloomi with the chili flakes, olive oil, and  honey. Sear in a hot pan on all sides; set aside.
In a large salad bowl, combine the parsley, green onion, walnut, tomato, cucumber, pomegranate, and cooked chickpeas.
By now the burghul should have absorbed all the water; fluff with a fork and add to the salad. Add the seared and warm haloomi cubes. Dress the salad just before serving.
To make the dressing, shake all the dressing ingredients in a jar until combined.

صحة و عافية

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