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