Warm Bulgur with Seared Halloumi, Zucchini, and Apricots

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.