Spiced cauliflower, chickpeas & halloumi with lemon bulgur

Ingredients for 4 people

Ingredients

• 35 mlextra-virgin olive oil
• 1 mediumonion or shallots, finely diced
• 2 clovesgarlic, finely chopped
• to tastefine sea salt and black pepper
• 500 g drainedcooked chickpeas
• 1 large (about 850 g)cauliflower, cut into florets
• 240 ghalloumi, cut into pieces
• 1 largeunwaxed lemon, zest and juice
• 300 g drybulgur wheat
• 15 gflat-leaf parsley

Preparation

Method

1. 01

   Heat the oven to 210°C. Cut the legumes or main vegetables and cooked chickpeas, cauliflower, cut into florets and unwaxed lemon, zest and juice evenly and season with olive oil, salt, pepper and the named herbs or spices.

2. 02

   Arrange in one layer and roast until coloured at the edges but not overcooked, turning once where helpful.

3. 03

   Cook bulgur wheat separately when it would absorb too much moisture; add the legumes or main vegetables at the stage required for safe, even cooking.

4. 04

   Keep halloumi, cut into pieces, flat-leaf parsley, citrus, nuts or crisp elements separate unless the recipe benefits from baking them.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.