|100 ml||vegetable broth|
|oil for frying|
|balsamic glaze for serving|
Add bulgur and lentils to a pot of salted water and cook for approx. 10 - 12 min. Allow to soak, then transfer to a sieve to drain, pressing down with your hands to squeeze out excess liquid.
Peel and mince garlic. Peel and finely dice onion. Remove the ends of the zucchini and dice. In a frying pan, heat some oil over medium-high heat. Add garlic, onion, and zucchini and sauté for approx. 2 - 3 min. Deglaze with vegetable broth and season with salt, pepper, and a sprinkling of cumin. Let simmer until mostly reduced.
Slice halloumi. In a separate frying pan, heat oil over medium-high heat and fry the halloumi.
Add bulgur-lentil mixture to the sautéed vegetables and stir to combine. Allow to sit for approx. 3 min. Serve bulgur-vegetable stir-fry with halloumi, spinach, and balsamic glaze. Enjoy!