Halloumi with tomato and herb bulgar wheat salad recipe
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Toss some sliced fresh red chilli through the bulgar wheat for an extra kick.
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Ingredients
- 150 g bulgar wheat
- 1 bunch of salad onions, trimmed and finely sliced
- 250 g cherry tomatoes, halved
- 0.5 cucumber, diced
- 25 g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
- 25 g pack mint, leaves roughly chopped
- 2.5 tbsp olive oil
- 1 lemon, zest and juice
- 1 tbsp tomato purée
- 2 tsp chilli flakes
- 250 g pack halloumi cheese
- 5.3 oz bulgar wheat
- 1 bunch of salad onions, trimmed and finely sliced
- 8.8 oz cherry tomatoes, halved
- 0.5 cucumber, diced
- 0.9 oz pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
- 0.9 oz pack mint, leaves roughly chopped
- 2.5 tbsp olive oil
- 1 lemon, zest and juice
- 1 tbsp tomato purée
- 2 tsp chilli flakes
- 8.8 oz pack halloumi cheese
- 5.3 oz bulgar wheat
- 1 bunch of salad onions, trimmed and finely sliced
- 8.8 oz cherry tomatoes, halved
- 0.5 cucumber, diced
- 0.9 oz pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
- 0.9 oz pack mint, leaves roughly chopped
- 2.5 tbsp olive oil
- 1 lemon, zest and juice
- 1 tbsp tomato purée
- 2 tsp chilli flakes
- 8.8 oz pack halloumi cheese
Details
- Cuisine: Cypriot
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Simmer the bulgar wheat in a small pan of salted water for 10-15 minutes, until tender; drain well then fluff up with a fork. Add the salad onions, tomatoes, cucumber and herbs.
- In a small bowl, whisk 2 tbsp oil with the lemon zest and juice, tomato purée and chilliflakes; season, then toss with the salad.
- Heat the remaining ½ tbsp oil in a frying pan over a medium-high heat. Cut the halloumi into 8 slices, then fry for 1-2 minutes on each side, until golden. Divide the salad between 4 plates; top with the cheese.
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