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#NationalVegetarianWeek - Halloumi and Aubergine Stove-Top Wraps with Tabbouleh

By Holly May 16, 2016 11:31:33 AM

It’s National Vegetarian Week! If you’re usually a bacon-and-sausages guy or gal, here’s your chance to try some great, flavoursome and filling vegetarian food. If you’re already a veggie, try your hand at this lovely recipe – we promise it won’t disappoint!

spring toms

If you’re enjoying the same glorious Indian summer weather as we are down here in Cornwall, get your stove out in the garden and try this veggie feast for a gorgeous end-of-summer meal – and if it’s not sunny where you are, this is the perfect recipe to brighten things up.

In honour of the day we’ve got a recipe for delicious halloumi and aubergine wraps with fresh, summery tabbouleh. Tabbouleh is an amazing Middle Eastern parsley salad, also found in Cypriot, Greek and Turkish cuisine. It’s super flavoursome and refreshing, and parsley actually has more iron in it than spinach so it’s also really good for you. The dressing’s got lots of lemon juice in (go vitamin C!) and halloumi’s a good source of calcium, so you can feel good about this lovely meal while you enjoy it! (Ahem – it’s also a great side to go with grilled chicken or fish…).

When making up your wraps, put out whatever dips, sauces and extras you fancy. Hummus is a great, easy option, and you can grab a bag of salad from the supermarket (or make your own), or just slice radishes, peppers or your favourite crunchy veg. We like a cheeky bit of hot sauce too.

You will need:

1 pack of halloumi

1 aubergine

1 pack of wraps or flatbreads

1 large bunch of flat-leaf parsley (2 or 3 packets of parsley from the supermarket)

1 sprig mint

250g cherry tomatoes

4 spring onions

½ cucumber

1 green pepper

25g bulgur wheat (can be found in most supermarkets or health food shops – you can leave this out if you can’t find it, or substitute quinoa or freekeh, and the salad will still be lovely)

1 lemon

Olive oil

Sea salt

Makes 4 – 6 wraps

 

If you’re cooking on your Frontier or Traveller, light your fire and let it heat up while you prepare your ingredients.

1.  Slice the aubergine lengthways and sprinkle with salt (tip: always do this when cooking with aubergine and it will prevent slimy aubergine!). Set aside while you prepare the rest of the ingredients.

2. Place the bulgur wheat in a bowl and pour over 50ml of boiling water. Stir and set aside – the bulgur will soak up the water.

3. Finely chop your tomatoes and place in a sieve over a bowl to drain – this helps keep the salad fresh for longer, but if you’re pressed for time you can skip this step.

spring toms

4. Slice your halloumi into 1cm slices and set aside ready to fry.

5. Now to the salad. It needs to be really finely sliced, so it’s easiest to do one small bunch at a time. Gather all the leaves together and hold it firmly on a chopping board. Using a really sharp knife, slice the parsley really finely. Pile it into a big salad bowl once chopped and repeat with all the parsley and the mint.

parsley no biscuit

(The picture actually shows curly parsley as it's all we could get in the little Cornish village we were spending the day in! Feel free to substitute one for the other if you like.)

6. Finely slice your spring onions and green pepper and throw them in the bowl with the parlsey. Do the same with the cucumber – the easiest way to finely slice cucumber is to cut into a few short sections, stand on their ends and cut downwards into long strips.

standing cucumber

Turn round and slice downwards again the other way – so you’re left with long thin strips. Place lengthways on your chopping board and slice across into small pieces. Add them to the bowl with the rest of the salad.

cucumber small pieces

7. Once the bulgur has absorbed all the water, fluff it with a fork then add to the salad.

8. Make your dressing. In a bowl whisk together ¼ cup of olive oil, 1 tsp salt and the juice of 1 lemon. Adjust to taste then toss the salad together with the dressing.

9. Now you’re ready to start cooking! If you’re cooking on your Frontier or Traveller, it should be ready to cook on. If you’re cooking on a Horizon stove, light it and you’re ready to go.

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10. Heat a tablespoon of oil in a frying pan over your stove. Lay the aubergine slices in the pan and fry for a few minutes on each side until crispy. Transfer to a plate, with a layer of kitchen roll underneath (if you're cooking on a Traveller, move them to one of the warming plates).

11. Heat another tablespoon of oil in your pan and, when hot, add the halloumi. Over the flames it will crisp up really quick – turn the slices over after a minute until golden brown and crispy on both sides.

fried halloumi less box

Transfer to a plate. Put out all your fillings and tuck in!

What do you think? Delicious meal - or will halloumi never take the place of a bacon sandwich in your heart? Let us know!

Check out the other veggie recipes on Twitter at the hashtag #WorldVegetarianDay, and if you’re cooking on your Horizon stove, tweet us pictures of your culinary efforts with the hashtag #WhatsOnTheHorizon. If you’re cooking on your Frontier or Traveller, send us in your pictures as well on Facebook (www.facebook.com/AnevayOT) or Twitter (@AnevayOT).

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Topics: anevay, halloumi, Horizon Stove, outdoor cooking, Outdoor Life, Recipes, vegetarian, World Vegetarian Day