Halloumi & watermelon bulgur salad

Halloumi & watermelon bulgur salad

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(12 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal504
  • fat26g
  • saturates12g
  • carbs46g
  • sugars10g
  • fibre3g
  • protein20g
  • salt1.9g
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  • 200g bulgur wheat
  • 50g pumpkin seed
  • 3 tbsp olive or rapeseed oil
    Rapeseed oil

    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…

  • 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…


  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.

  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 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.

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Comments, questions and tips

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14th Mar, 2016
Fact check for Bulghar wheat, please. It should be Bulgur wheat. Thank you.
14th Mar, 2016
Saw this recipe last summer but made it so often that the rest of the family got sick of it (although they would still try and steal all the hallo uni from it!). Absolutely adorable recipe, love it
12th Oct, 2015
Thank you for this easy recipe! Greetings everyone! I have a question. Recently, I searched some simple cookbooks about baking, italian cuisine, some vegan dishes, simple and fast dishes and some for holidays to surprise my friends and family) Because I wanna make our lunch time more interesting....Soooo, after some time of my searching I found this review http://topchoice.best/main-review/bestcookbooks. Actually, I didn't buy all of them, but I became interested in Baking Bible, which finally I bought. I didn't use to bake anything, so this book really became a Bible for me)) Now, I'm going to buy 5 Ingridient Book. Can you reccomend any others cookbooks?
AdeleTheSmell's picture
13th Jul, 2015
I made this yesterday for lunch and it was delicious, great complimentary flavours and very filling. Edited to add: I've made this several times now, it keeps very well in the fridge for a few days. I've made it minus the bulgar wheat for my son who loves it (this also makes it Gluten free).
26th Jun, 2014
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!
25th Jun, 2014
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.
23rd Jun, 2014
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!
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