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Halloumi with tomato and herb bulgar wheat salad
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Toss some sliced fresh red chilli through the bulgar wheat for an extra kick.
150g bulgar wheat
bunch essential Waitrose salad onions, trimmed and finely sliced
250g essential Waitrose cherry tomatoes, halved
½ essential Waitrose cucumber, diced
25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
25g pack mint, leaves roughly chopped
2½ tbsp olive oil
1 essential Waitrose lemon, zest and juice
1 tbspessential Waitrose tomato purée
2 tsp chilli flakes
250g pack essential Waitrose halloumi cheese
1. 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.
2. In a small bowl, whisk 2 tbsp oil with the lemon zest and juice, tomato purée and chilliflakes; season, then toss with the salad.
3. 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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.
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