Sumac halloumi and vegetable skewers with bulgur

Ingredients

For 1 serving

• Halloumi80 g
• Zucchini150 g
• Bell peppers100 g
• Red onion50 g
• Sumac1 teaspoon
• Bulgur55 g
• Extra virgin olive oil1 teaspoon
• Mintto taste
• Lemon juiceto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a small pan of water to the boil, salt it and cook the bulgur for 10 minutes, until tender; drain and fluff with a fork.
2. Meanwhile, cut the halloumi into cubes of about 2.5 cm; wash the courgettes and peppers, deseed the peppers and cut them, along with the peeled red onion, into pieces of the same size. Thread everything alternately onto skewers.
3. Brush the skewers with half the oil and sprinkle with sumac.
4. Heat a griddle pan or grill over medium-high heat and cook the skewers for 8 minutes, turning often, until the halloumi is golden and the vegetables charred.
5. Dress the bulgur with the torn mint, lemon juice and remaining oil and serve the skewers on top.