Chickpea, Halloumi, Pomegranate Tabbouleh with Spiced Almonds
SERVES: 4
PREP: 15 MINUTES
COOK: 15 MINUTES
Ingredients
- 300g bulgur wheat
- 1 x 700g jar chickpeas (or 2 x 400g tins chickpeas), drained and rinsed
- 600ml boiling vegetable stock
- 125g asparagus, sliced diagonally, woody ends trimmed
For the spiced almonds
- 100g flaked almonds
- ½ tablespoon olive oil
- ½ teaspoon smoked paprika
- 1 teaspoon brown sugar
- Good pinch sea salt flakes
For the dressing
- 15g fresh mint leaves, finely chopped
- 15g fresh basil or parsley leaves (or a mixture of the two), finely chopped
- 200g pomegranate seeds
- 60ml extra virgin olive oil
- 1 lemon, zest and juice
- Couple of pinches sea salt flakes
For the dressing
- 225g halloumi, sliced
- 2–3 avocados, sliced
- Lemon juice
To serve
- Preheat the oven to 180°C fan/200°C/gas 6. Tip the bulgur wheat into a large roasting tin, then scatter over the chickpeas. Pour over the stock, top with the asparagus, then transfer to the oven to bake for 15 minutes
- In a small, shallow baking tray, mix together the almonds, oil, smoked paprika, brown sugar and sea salt flakes, then pop the tray alongside or on another shelf of the oven for the last 10 minutes. While the tins are in the oven, mix the chopped herbs with the pomegranate seeds, olive oil, lemon zest and juice and sea salt flakes to make the dressing.
- Heat a griddle pan to medium-high heat and place the halloumi slices on it. Griddle for 1–2 minutes per side until stripey, then remove to a plate. Fluff the bulgur wheat through with a spoon and leave to cool for 5 minutes before stirring through the dressing. Taste and adjust the salt as needed, then serve hot, topped with the avocado, halloumi, spiced almonds and a squeeze of lemon juice.
- MAKE IT GF: Omit the bulgur wheat and stock, roast off the asparagus and chickpeas by themselves in olive oil and cook quinoa in your preferred way before dressing with all the other ingredients.
THE GREEN COOKBOOK
Extracted from: The Green Cookbook by Rukmini Iyer (Square Peg) 6 June 2024, £25 HB Photography by David Loftus
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