Some haloumi from the late 1900's has been muttering squeakily about how its 'best by' date was impending so it made the ultimate sacrifice for our supper.
I put 2/3 cup of bulgur wheat into a bowl with twice the volume of boiling water and left it to steam for 15 minutes.
Toasted 1tsp each of cumin, coriander and nigella seeds, then ground them finely and put this into a mixing bowl along with two small chopped, seeded red chillis. The honey and walnut oil mix I did yesterday was so good I thought I'd use it again, especially as I have a fresh tin of the nut oil that needs to be eaten before it goes stale. Expect lots of walnut oil as it gets used up. I dipped a fork into some groovy hippy raw honey, that we picked up in Mullumbimby on our recent road trip up there, and stirred it into the spice mix along with about a desertspoon full of the nut oil. It felt like it needed something to lift the flavour so I added 6 finely chopped dried apricots and 2 tbps of raw cashews, toasted.
Once the wheat was cooked, it went into the spice/nut/ fruit mix and sat quietly until the rest was ready.
The haloumi was sliced into 4, rubbed with a smidge of oil and then fried in the frying pan at a high-ish heat until it was golden brown.
At the last minute I decided to use up a very ancient avocado, which I chopped up (missing out the brown bits) and stirred into the wheat mix.
To serve: heap wheat onto plate; add some salad stuff like chopped cucumber and maybe some herbs, and a gob of greek yoghurt along with the haloumi.
I was concerned that the wheat would be boring, but it was nutty and rather good. Next time, I would measure 1/4 cup of wheat each rather than 1/3, it was slightly too much.
Good combination of flavours, spice, sweet and sour. Yum.
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