Wednesday, May 15, 2013
A golden oldie...
Here's something we used to cook a lot, but haven't for a few years! I suddenly got a hankering for this yummy bulgur salad with crawfish, avocado and orange, but decided at last minute to mix in some golden-fried halloumi cheese as well. Inspired! So good I'll share the recipe, again. After all, it's been a few years....
Crawfish Bulgur Salad
300 ml bulgur wheat
600 ml water
200 g halloumi cheese
1 leek, white part only and finely sliced
170 g crawfish tails, ready to eat
pat of butter
100 ml thick greek yogurt
1 tbsp water
1 teaspoon french mustard
1/2 - 1 teaspoon sambal oelek
1 small garlic clove, crushed
Boil the bulgur - according to instructions on the package, or just use twice as much water as bulgur, put in a pot with the bulgur, bring to a boil, put on a lid, turn down heat, and let stand for about fifteen minutes.
Start by mixing the dressing - very easy, just stir it all together. Thin with some more water if you need to.
Dice the halloumi cheese and fry it until golden and crispy. Let it drain on a piece of paper.
Fry the leek and the crawfish tails briefly in butter, add salt and pepper. Peel and dice the orange, dice the avocado.
And then the magic happens. Take a big bowl. Add everything - the avocado and orange, the halloumi, the leeks and crawfish, the bulgur. That is it. Add the dressing. Enjoy.