zoom Halloumi, tomato and herb bulgar salad

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    Halloumi, tomato and herb bulgar salad

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    Halloumi, tomato and herb bulgar salad

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 4


    150g bulgar wheat
    bunch salad onions, trimmed and finely sliced
    270g cherry vine tomatoes, halved
    ½ cucumber, diced
    25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
    25g pack mint, leaves roughly chopped
    2½ tbsp olive oil
    2 lemons, zest of both, juice of 1
    1 tbsp tomato purée
    1 tsp honey
    1 tsp chilli flakes
    250g essential Waitrose Cypriot Halloumi



    1. Put the bulgar in a large bowl with a pinch of salt. Pour over 200ml just-boiled water, cover the bowl with cling fi lm and set aside for 20 minutes. Fluff up with a fork, then stir through the salad onions, tomatoes, cucumber and herbs.

    2. In a small bowl, whisk together 2 tbsp oil, the lemon zest and juice, tomato purée, honey and chilli fl akes; toss with the salad and season to taste.

    3 . the remaining ½ tbsp oil in a large frying pan or griddle pan over a medium-high heat. Slice the halloumi into 8 pieces and then fry for 1-2 minutes on each side. Divide the salad between plates and top with the halloumi. 

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


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    5 stars