Warm bulgur salad with orange dressing

Bulgur mixture

• 150 g red onion, cut into halves and finely sliced
• 1000 g water, plus extra to soak
• 1 pinch sea salt, plus extra to taste
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 2 tsp harissa paste
• 2 pieces orange zest, no white pith
• 70 g olive oil
• 1 - 2 tsp Vegetable stock paste (see Tips)
• 200 g bulgur
• 1 orange, peeled and cut into quarters
• 20 g balsamic vinegar
• 1 - 2 pinches ground black pepper, plus extra to taste
• 2 tsp caster sugar

Salad

• olive oil spray, to fry
• 180 g haloumi, cut into slices (1 cm)
• 2 baby eggplants, cut into halves lengthways, flesh scored
• 80 g shelled pistachios
• 10 sprigs fresh flat-leaf parsley, leaves only
• 6 sprigs fresh mint leaves
• 1 pomegranate, arils only (see Tips)
• 60 g fresh baby spinach