Save to your scrapbook
Halloumi, tomato and herb bulgar salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.