Halloumi Saganaki and Kisir, Spicy Bulgur in Lettuce Cups - James Martin Chef

Ingredients

• 30og halloumi cheese
• 1 medium egg
• 4 tablespoons fine
• Semolina or polenta
• 3 tablespoons sunflower oil
• 2 tablespoons runny honey
• 1 teaspoon finely chopped
• Thyme leaves
• Couple of handfuls of rocket leaves
• 4-5 fresh figs, quartered (optional)
• 3 tablespoons pomegranate seeds
• 200g fine bulgur wheat
• 35oml just-boiled water
• 3 spring onions, finely chopped
• 3 ripe tomatoes, very finely chopped
• 1 small Persian cucumber, very finely chopped (about 100g)
• Large handful of parsley leaves, finely chopped
• Small handful of mint leaves, finely chopped
• 5og walnuts
• Seeds of ½ medium pomegranate
• 2 baby Cos or Little Gem lettuces, leaves separated (optional)
• For the dressing 5 tablespoons extra virgin olive oil
• 4 tablespoons pomegranate molasses, or to taste
• 4 tablespoons lemon juice, or to taste
• 1 ½ tablespoons tomato purée
• ½ – 1 teaspoon pul biber (Aleppo pepper), or to taste 1 teaspoon biber salçası (Turkish hot pepper paste, optional)
• Salt and black pepper