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Halloumi & watermelon bulgur salad

Halloumi & watermelon bulgur salad

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Rating: 5 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal504
fat26g
saturates12g
carbs46g
sugars10g
fibre3g
protein20g
salt1.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

Rating: 5 out of 5.16 ratings
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