Lettuce wraps with halloumi & bulgur | Charalambides Christis
FrixosPersonalChefing
Suitable for vegetarians
October 5, 2022
Have you ever tryed Lettuce wraps with halloumi and bulgur?
Prep Time
30
mins
Cook Time
20
mins
Serves
2
Ingredients
- 2 Pissourkotiko Traditional Goat and Sheep Halloumi, Charalambides Christis, sliced
- 250g Bulgur Wheat
- 2 Long Horn Peppers, Green & Red, halved and quartered, seeded and thinly sliced
- 3 Tomatoes, ripe, seeded and finely chopped
- 4 Scallions, white and green parts, thinly sliced
- ¼ cup Fresh Mint, leaves picked and finely cut
- 2 tbsp Fresh Parsley, leaves picked and roughly chopped
- 1 tbsp dry Coriander, ground
- 3 tbsp Pomegranate Seeds
- 1 tbsp Tomato Paste
- 2 tbsp EVOO, Extra Virgin Olive Oil
- 450ml Water, warm
- 1 tsp Fine Sea Salt
- 1 tsp Mild Chili Flakes, ground
- Normal Lettuce or Little Gem Lettuce
For the Dressing
- 2 tbsp EVOO, Extra Virgin Olive Oil
- 2 tbsp Pomegranate Molasses
- 2 tbsp Lemon Juice
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
For the Sauce
- 3 tbsp Honey
- ½ tbsp Red Vinegar
- 1 tsp fresh Thyme, leaves picked and chopped
Instructions
- We begin with the bulgur by placing a medium pot or casserole on medium heat. Pour the oil, wait for 2’ to heat-up and then add the scallions sautéing them for 2’. We then add the peppers, and we sauté for further 2’ to soften.
- Add the tomato paste and stir well. Add the bulgur along with coriander, the water and salt, mix well and bring to a boil. Turn off the heat and leave for 15’ with the lid on.
- Prepare the dressing by mixing and shaking all its ingredients in a glass jar. Keep aside.
- Prepare the sauce by mixing in a bowl all its ingredient. Keep aside.
- Back to the bulgur, uncover and allow for 2-3’ to cool a bit, add into it the tomatoes, parsley, chili flakes and mix well. Pour the dressing and give it a good stir.
- In the meantime, add the halloumi slices into a bowl, pour some olive oil and mix well.
- Place a large frying pan on medium heat, allow to heat-up and add the halloumi slices. Shallow fry for 2-3’ each side aiming for a nice golden colour. Remove from the pan and keep aside.
- To build the wraps we take a leave from the heart of the lettuce, and we add into it some bulgur. We add 1 slice of the fried halloumi, lightly drizzle with the sauce and finally top-up with few pomegranate seeds and chopped mint.
