Mexican sweet potato soup
A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche
Halloumi with bulgur, chickpea & rocket salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g bulgur wheat
- 250g pack halloumi cheesecut into 8 slices
- 5 tbsp olive oil
- zest and juice 2 limes
- 1 tsp sweet paprika
- 400g can chickpeadrained and rinsed
- 70g bag rocket
Nutrition: per serving
- kcal531
- fat27g
- saturates12g
- carbs47g
- sugars1g
- fibre3g
- protein23g
- salt2.3g
Method
step 1
Cook the bulgur wheat following pack instructions. Meanwhile, in a non-stick pan, fry the halloumi in 2 tbsp oil for 3-4 mins on each side until golden and starting to crisp up.
step 2
Mix together the lime zest and juice, paprika and remaining olive oil, and stir this through the bulgur wheat using a fork. Toss in the chickpeas and rocket, and serve with the fried halloumi slices.
