Instructions
Follow the steps and taste along the way.
Cook the bulgur and toast the seeds
Put the bulgur in a small saucepan, add 240 ml water and 1 g salt, and bring to a boil. Cover and simmer for 10–12 minutes, until the water has been absorbed, then let it stand for 5 minutes. Meanwhile, dry-toast the pumpkin seeds in a pan for about 2 minutes, until fragrant, and set them aside.
Sear the zucchini
Cut the zucchini into half-moons about 1 cm thick. Heat 5 ml olive oil in a large pan and sear the zucchini in a single layer for 5–7 minutes. Turn it once or twice; it should soften but remain golden and firm where cut. Season with black pepper.
Sear the halloumi
Pat the halloumi dry and cut it into slices about 1 cm thick. Sear it in a hot non-stick pan without oil for 2–3 minutes on each side, until it has a deep golden crust. Transfer it to a plate.
Briefly sear the apricots
Halve and pit the apricots, then cut them into wedges. Add the remaining 5 ml oil to the same pan and sear the apricots cut-side down for 1–2 minutes. They should caramelize lightly on the surface while holding their shape.
Finish and serve
Finely grate the lemon zest and squeeze 15 ml juice from the lemon. Fluff the bulgur with a fork and mix in the lemon zest, juice, and chopped mint. Divide it among plates, add the zucchini, halloumi, and apricots, and sprinkle with the toasted pumpkin seeds. Serve warm.
