25 September 2012

Bulgar wheat and halumi salad with tahini dressing

Does anyone not like halumi? Surely not! Maybe for some it's a bit of an acquired taste/texture, but it's definitely one of my favourites. 

It's been a complete wash-out for barbeques this year, but if you happened to live somewhere where the sun actually shines then halumi, grilled on the barbeque and served up with a bowl of taramasalata and piles of pita bread (à la Dad's amazing Greek barbeques) is a definite summer-time treat. For now though, dry frying the halumi will have to do, and this robust salad can bring a little summer sunshine to a rainy England. 

The dressing (created by my sis) is a gem which would work well with lots of other middle-eastern style salads.

Bulgar wheat and halumi salad with tahini dressing
Serves 4

150g bulgar wheat
6 spring onions, diced
1/2 tsp cumin seeds
1 tbsp sunflower seeds*
1 tbsp pistachio nuts*
4 tomatoes, chopped
4 handfuls rocket
250g halumi

For the dressing
1 clove of garlic, crushed
Juice of 1/2 a lemon
1 tbsp tahini
1/2 tsp honey
3 tbsp extra virgin olive oil

*any combination of nuts and seeds will do, so whatever's in the cupboard

Cook the bulgar wheat according the the packet instructions, drain and leave to cool slightly.

Meanwhile, toast the nuts and seeds (including the cumin seeds) in a large frying pan. Combine in a large bowl with the tomatoes, spring onions, and rocket. Add the bulgar wheat and season with salt and pepper.

To make the dressing, combine all of the ingredients in a jam jar, season with salt and pepper and shake well. Dress the salad.

Cut the halumi into 1cm slices, dry fry it for a minute or so on each side (until it goes golden brown) and then pop it on top of the plated salad and you're done.

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