Bulgur stir-fry with vegetables and halloumi

Step 1/4

• 150 g bulgur
• 50 g lentils
• salt

• sieve
• pot

Add bulgur and lentils to a pot of salted water and cook for approx. 10 - 12 min. Allow to soak, then transfer to a sieve to drain, pressing down with your hands to squeeze out excess liquid.

Step 2/4

• 3 cloves garlic
• 1 red onion
• 1 zucchini
• 100 ml vegetable broth
• salt
• pepper
• cumin

• frying pan
• cooking spoon
• cutting board
• knife

Peel and mince garlic. Peel and finely dice onion. Remove the ends of the zucchini and dice. In a frying pan, heat some oil over medium-high heat. Add garlic, onion, and zucchini and sauté for approx. 2 - 3 min. Deglaze with vegetable broth and season with salt, pepper, and a sprinkling of cumin. Let simmer until mostly reduced.

Step 3/4

• 250 g halloumi
• oil for frying

• frying pan

Slice halloumi. In a separate frying pan, heat oil over medium-high heat and fry the halloumi.

Step 4/4

• 50 g spinach
• balsamic glaze for serving

Add bulgur-lentil mixture to the sautéed vegetables and stir to combine. Allow to sit for approx. 3 min. Serve bulgur-vegetable stir-fry with halloumi, spinach, and balsamic glaze. Enjoy!

Enjoy your meal!