​

2 large beetroot, cut into wedges

½ cup balsamic vinegar

2 tbsp. brown sugar

1 clove of garlic

½ cup vegetable stock

1 sprigs fresh rosemary, leaves chopped

2 tsp coconut oil

Salt and pepper

¼ cup of your choice of nuts or seeds (we are using pumpkin and sunflower seeds)

400gm halloumi

Fresh herbs for garnish

 

Bulghur Wheat salad

​​

2 cups of cooked bulghur wheat*

1 large bag of your choice of lettuce leaves

½ cup fresh herbs

¼ cup shaved almonds

½ lemon zested

2 tablespoons avocado oil

2 tablespoons white wine vinegar

1 tablespoon dijon mustard

 

Serves 4

 

Method

Cut beetroot in to 8 wedges and simmer in a pot until tender about 20 mins. In another pot add the Vinegar, garlic, sugar and stock and heat on a medium heat till simmering. When it has reduced by half add the cooked beetroot and cook for another 10 minutes. Leave to the side while you prepare the rest of the meal

Cut the halloumi in to 1.5cm thick slices, in a large fry pan heat on medium and cook the halloumi for 3mins on each side or until golden brown. Season with pepper.

Toast the pumpkin and sunflowers in a pan with the coconut oil and rosemary until they are just browned. Set aside

Toast the almonds in a pan until lightly golden, season with salt and pepper

Mix the almonds and fresh herbs through the bulghur and season with salt and pepper. Mix Place the lemon zest, avocado oil, white vinegar and Dijon into a jar with a lid and shake till combined. Arrange the lettuce on your serving dish, and spoon over the buckwheat. Dress the salad.

In another dish lay the cooked halloumi in it and dress with the beetroot and balsamic glaze, finish with the seeds and fresh herbs

       *We use the Ceres buckwheat and cook as per the packet instructions.

​

​