Mediterranean Halloumi and Bulgur Wheat Salad

4.86 from 7 votes

Mediterranean Halloumi and Bulgur Wheat Salad

Pan-fried Halloumi is the perfect topping for this Mediterranean inspired Bulgur Wheat salad with fresh herbs, tomato and cucumber. A delicious vegetarian salad that is full of flavour.

Prep Time20

Cook Time5

Total Time25

Course: Lunch, Main Course, Salad

Cuisine: Mediterranean

Servings: servings

Calories: 582kcal

Author: Carrie Carvalho

Equipment

Large heatproof bowl
Non stick frying pan

Ingredients

1 cup bulgur wheat
225 grams halloumi cheese
1 red onion diced
1 red or yellow pepper diced
½ a cucumber diced
250 cherry tomatoes quartered
2 tbsp olive oil
juice of 1 lemon
50 grams parsley finely chopped
50 grams mint leaves finely chopped

Instructions

To prepare the bulgur, add to a large heatproof bowl and cover with 2 cups of freshly boiled water. Cover the bowl with a lid or tea-towel and leave to soak for 20-30 minutes until all the water has absorbed.
Meanwhile, prepare the rest of the ingredients - dice the pepper, cucumber and onion and quarter the cherry tomatoes. Add them to a large serving bowl and stir in the herbs.
Pour over the olive oil, lemon juice and a generous pinch of salt and stir well.
When the bulgur is ready (the grains should be tender with a slight chewy texture) add to the rest of the salad ingredients and stir well. Add more salt, lemon juice and olive oil to taste if required.
Cook the halloumi just before serving - drain any excess liquid from the packet and cut the cheese into 1cm thick slices.
Heat a non stick frying pan over a medium heat and add the halloumi slices. Cook for 2-3 minutes on each side until crisp and golden (Use a little oil if your pan is not non-stick).
Divide the salad between 4 bowls and top with halloumi. Serve with hummus or labneh and some toasted flatbreads.

Notes

This bulgur wheat salad will keep covered in the fridge for up to 4 days, but the halloumi is best eaten as soon as it is cooked.

Nutrition