- 200g bulghar wheat
- 50g pumpkin seed
- 3 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest and juice 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ¼ watermelon, cut into chunks, or a 400g pack ready-prepared
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
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.
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.
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.