Description
Indulge in a nourishing Mediterranean-inspired bowl brimming with vibrant, fresh flavors. This dish layers hearty cooked bulgur with crisp baby spinach, pan-seared halloumi cheese, and a colorful array of kalamata olives, marinated artichokes, and chickpeas. Completed with a bright dressing and fresh mint, it is the perfect satisfying meal that balances wholesome fiber and protein with delightful, savory textures. Mindfully crafted, this bowl brings the essence of Greek meze culture to your table for a quick, restorative, and delicious dining experience.
Ingredients
2 cups cooked bulgur
3 cups fresh baby spinach
2 1/2 tablespoons olive oil, divided
3 tablespoons apple cider vinegar
10 ounces halloumi cheese, sliced into strips
2 pita bread rounds, cut into triangles
4 pickled artichokes, halved
1/3 cup pitted kalamata olives
1/2 English cucumber, seeded and diced
1 1/2 cups cherry tomatoes, halved
1 small red onion, thinly sliced
1/4 cup fresh mint leaves
14 ounces canned chickpeas, rinsed and drained
Instructions
Whisk 1.5 tablespoons olive oil, 3 tablespoons apple cider vinegar, and a pinch of salt in a small bowl to make the dressing.
In a large skillet over medium heat, add the remaining olive oil and sear the halloumi slices until golden brown on both sides; remove and set aside.
Lightly toast the pita triangles in the same skillet until lightly crispy.
Divide the cooked bulgur and fresh spinach into serving bowls.
Top each bowl with cherry tomatoes, diced cucumber, red onions, chickpeas, olives, and artichokes.
Arrange the seared halloumi and toasted pita strips on top.
Garnish generously with fresh mint leaves.
Drizzle the prepared dressing over each bowl before serving.
Notes
Substitute quinoa for bulgur for a gluten-free option. Keep ingredients separate in the refrigerator if prepping ahead to maintain freshness. Halloumi is best served warm immediately after pan-searing.