Halloumi & watermelon bulghar salad

Halloumi & watermelon bulghar salad

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
504
protein
20g
carbs
46g
fat
26g
saturates
12g
fibre
3g
sugar
10g
salt
1.9g

Ingredients

  • 200g bulghar wheat
  • 50g pumpkin seeds
  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Boil the kettle. Put the bulghar 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.
  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.
  3. Unwrap the bulghar 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 bulghar 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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sylvieioannou's picture

It is better not put any oil in the frying pan for the halloumi but to use a non stick pan so it doesn't pop, plus its healthier!

cj-mock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this, had become a regular to take for my lunch. Unusual combination of flavours but really worked! Used couscous instead of bulgar wheat as it was what I had in the cupboard and worked fine.

mjbrim1's picture

Just made this for my tea and it was delicious! I didn't have any pumpkin seeds so left them out. Can't wait to have it again!

Questions

Tips