Waitrose and Partners
Baby courgette & halloumi salad

Baby courgette & halloumi salad

Need something quick, light and veg-packed but still full of flavour? This is it. It’s a great way to use up the last of the seasonal courgettes, too.

4 out of 5 stars(3) Rate this recipe
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 120g bulgur wheat
  • 2 tbsp extra virgin olive oil, plus extra for serving
  • 1 lemon, juice
  • ½ tsp clear honey
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • 1 clove/s garlic, crushed
  • 1 tsp zaatar
  • 200g Waitrose Baby Courgettes, halved lengthways
  • 150g halloumi, cut into 2-3cm cubes
  • 40g pumpkin seeds, toasted
  • 1 large handful/s mint leaves, shredded

Method

  1. Preheat the grill to high. Tip the bulgur wheat into a saucepan, then rinse with cold water and drain; repeat twice more. Cover with plenty of cold water, bring to the boil and cook for 5 minutes. Meanwhile, whisk 1 tbsp oil, the lemon juice, honey, allspice and salt in a large mixing bowl to make the dressing. Drain the bulgur, then mix into the dressing and set aside to cool for 10 minutes.

  2. Meanwhile, mix the remaining 1 tbsp oil with the garlic and zaatar; season. Add the courgettes and halloumi; toss to coat, then spread over a baking tray. Grill for 6 minutes, turning everything halfway, until golden.

  3. Toss the pumpkin seeds and mint through the bulgur, then scatter the courgettes and halloumi on top. Drizzle with a little extra virgin olive oil and serve immediately

Cook’s tip

Leftovers, Bulgur wheat

This wholewheat grain has been cracked and partially cooked. A staple in Middle Eastern tabbouleh, it makes a versatile base for all sorts of salads. It’s also great baked in a pilaf.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,998kJ/ 718kcals

Fat

40.1g

Saturated Fat

15.8g

Carbohydrates

53g

Sugars

5.8g

Fibre

7.2g

Protein

32.8g

Salt

3.1g

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