- 3 onions
- 2 garlic cloves
- 25g raisins
- 1 cauliflower
- 150g halloumi
- 2 tsp ground cumin
- 50g baby leaf spinach
- 150g bulgar wheat
- 45g butter
- 1 tsp caraway seeds
- 1 tsp turmeric
- A handful of mint, leaves only
- 1 lemon
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Large saucepan
- Large frying pan
- 1.
Peel and thinly slice the onions. Peel the garlic cloves and crush or finely chop them.
- 2.
Pour 1 tbsp oil into a large pan and warm over a medium heat. Slide in the sliced onions and garlic with a pinch of salt and pepper. Cover the pan with a lid and fry for 8-10 mins, stirring occasionally, till softened and golden.
- 3.
Meanwhile, trim the base off the cauliflower. Cut the cauliflower into bite-sized florets. Slice the halloumi into 1-2cm chunks.
- 4.
When the onions in the pan are soft, stir in 1 tsp ground cumin. Fry for 1 min, then tip in the bulgar wheat. Stir in the spinach and the raisins. Pour in 300ml boiling water and stir well. Cover the pan and return to the boil. Once boiling, remove the pan from the heat and set aside, lid on, for 15 mins.
- 5.
While the bulgar wheat is cooking, pop a large frying pan onto a medium-high heat. Add the butter and 1 tbsp oil. Tip in the cauliflower florets and a pinch of salt and pepper. Fry the cauliflower for 10 mins, stirring once or twice, till golden.
- 6.
When the cauliflower has fried for 10 mins, add the halloumi cubes to the pan. Scatter in 1 tsp each ground cumin, caraway seeds and turmeric. Continue to fry for 4-5 mins, stirring once or twice, till the cheese is golden.
- 7.
Finely slice the mint leaves. Grate the lemon zest. When the bulgar wheat is cooked, fluff it with a fork and stir through the mint and zest. Squeeze in the lemon juice. Divide the bulgar wheat between a couple of plates. Top with the spiced cauliflower and halloumi and serve.