Do you know the following type of day: long day at work, grocery shopping after work and when you get home, the only thing you want to do is eat. But, you have to put away your shopping and you want to make an healthy meal.

Well, when I made this meal I was having one of those days. At those days I want to make something that only requires me to put (most of) the ingredients together in a pan, add some fluids, put a lit on it and let it cook for a while. While dinner is cooking, I can put away my grocery’s and by the time my meal is ready to finish, everything is put away, i’m dresses in something non-work and I can enjoy my meal in a clutter free home (Maria would be proud).

Star of this dish is the Halloumi, I really really really love Halloumi! This cheese is amazing, since you can grill it and it doesn’t melt! It’s awesome!! I had one with vegetarian rennet, so I think that this is a vegan meal 😉

What do you need (2 servings)spinachbulgur1

  • 150 gr. of Bulgur
  • 1 can of tomatoes
  • red onion cut into small pieces
  • 450 gr. spinach
  • 3/4 cup of vegetable stock (less salt)
  • 90 gr. of Halloumi cheese
  • about 1/2 teaspoon of Ras El Hanout spice mix


I like the spice mixes by Jonnie Boer, I think I’ve collected most of them by now *sings ‘gotta catch em all”*. What I like about them is that they add a lot of flavour to my food, and… because they’re being sold in tins you can easily scoop the right amount out of the tin. If you get the bottles I always have trouble getting the right amount. For this dish I used the Ras El Hanout-mix. If you can’t get the mix, or you just want to make your own. It’s Pepper, coriander, cumin, cinnamon, ginger, black pepper, turmeric, cardamom, nutmeg, cloves, allspice.

But, on to the recipe. In a large pan, put the Bulgur, tomatoes, union, stock and the spice mix together and let it simmer on low heat for about 13 minutes (or until your Bulgur is done).


While the bulgur is simmering away, put away your grocery’s and pour yourself a drink. If you use fresh spinach (like I did) cut it into large chunks and wash if needed. Put the spinach in a hot pan and let it shrink a bit, don’t let it shrink you much, you want it to still look like spinach. If you got frozen spinach, you can just add it to the Bulgur and let it heat a bit. spinachbulgur4

Cut the Halloumi into strips and In a pan, heat up some oil and bake you Halloumi until it starts to brown. (sorry about the pic, I used the same pan but I was to lazy to wash it)


Mix the Bulgur and the spinach and serve it on a plate. Top with some strips of Halloumi and enjoy!!