avec sauce crémeuse au sésame
« Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion Ingrédients : Halloumi (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) (lait) • Poivron • Petites tomates • Boulgour (semoule de blé dur) (blé) • Citron • Sauce tahini (eau, tahini (sésame), amidon de maïs modifié, sucre, vinaigre, sel, jus de citron concentré, huile végétale, ail, huile de canola, épices, arôme naturel, lécithine de soya, gomme xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium et de disodium) (soya, sésame) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Persil.
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Boulgour
0.5 cup
Sauce tahini
2 tbsp
Poivron
1 unit(s)
Mayonnaise
2 tbsp
Petites tomates
113 g
Persil
7 g
Citron
0.5 unit(s)
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, halve tomatoes.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Zest, then juice half the lemon (use all for 4 servings).
- To a small bowl, add tahini sauce, mayo and 1/2 tbsp (1 tbsp) lemon juice. Whisk to combine.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook 1-3 min per side, until golden.
- Fluff bulgur with a fork.
- Stir in lemon zest, tomatoes, peppers and parsley. Stir to combine.
- Divide bulgur between bowls.
- Top with halloumi.
- Drizzle tahini dressing over top.
660
kcal
Calories
40
g
Fat
19
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
31
g
Protein
85
mg
Cholesterol
1440
mg
Sodium
0.4
g
Trans Fat
750
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
