Name: Halloumi & watermelon bulgur salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 200g bulgur wheat; 50g pumpkin seed; 3 tbsp olive or rapeseed oil; 250g pack halloumi cheese cut into 10-12 slices; 1 cucumber halved lengthways, seeds scooped out and cut into chunks; large bunch either parsley mint, coriander or basil, or a mixture, chopped, reserving a few leaves to serve; zest and juice 2 lemons; ¼ watermelon cut into chunks, or a 400g pack ready-prepared

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Halloumi & watermelon bulgur salad

Halloumi & watermelon bulgur salad

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.8 out of 5.22 ratingsRate

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A satisfying vegetarian salad of contrasting flavours and textures. The salty cheese is cooled by crisp, sweet watermelon

Vegetarian

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Alternatives

Complete the dish

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Homemade hummus

A star rating of 3.5 out of 5.42 ratings

Honey-orange poached plums

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Ingredients

Nutrition

Units:

MetricUS

200g bulgur wheat
50g pumpkin seed
3 tbsp olive or rapeseed oil
250g pack halloumi cheese

cut into 10-12 slices
1 cucumber

halved lengthways, seeds scooped out and cut into chunks
large bunch either parsley

mint, coriander or basil, or a mixture, chopped, reserving a few leaves to serve
zest and juice 2 lemons
¼ watermelon

cut into chunks, or a 400g pack ready-prepared

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Nutrition: per serving

kcal504
fat26g
saturates12g
carbs46g
sugars10g
fibre3g
protein20g
salt1.9g

Method

step 1

Boil the kettle. Put the bulgur wheat in a bowl with some seasoning, pour over enough hot water to just cover, then cover with cling film and set aside to absorb the liquid while you prepare the remaining ingredients.
step 2

Heat a large frying pan and add the pumpkin seeds, toast for a few mins until the seeds start to crackle and pop, then tip into a dish and set aside. Heat a drizzle of oil in the pan. Add the halloumi slices and fry for 2-3 mins on each side or until golden.
step 3

Unwrap the bulgur wheat and check that it is tender (if not, re-cover and leave for another 5 mins). All the water should have been absorbed, but if not, drain the excess. Add the remaining oil, the cucumber, herbs, lemon zest and juice, and pumpkin seeds to the bulgur wheat and toss well. Transfer to a platter, top with the watermelon and halloumi, and scatter with the reserved herbs.

Recipe from Good Food magazine, June 2014

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A star rating of 4.8 out of 5.22 ratings

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