Cheap family recipe for 4 people, takes only 10 mins; recipe has bulgur wheat, pumpkin seed, rapeseed oil, halloumi cheese, cucumber, parsley, lemon and watermelon.
Halloumi & watermelon bulgur salad
Course: Cheap family
Servings
4
servings
Prep time
20 mins
Ingredients
- Halloumi Cheese: 250g pack halloumi cheese, cut into 10-12 slices
- Parsley: large bunch either parsley, mint, coriander or basil, or a mixture, chopped, reserving a few leaves to serve
- Lemon: zest and juice 2 lemons
- Cucumber: 1 cucumber, halved lengthways, seeds scooped out and cut into chunks
- Rapeseed Oil: 3 tbsp olive or rapeseed oil
- Pumpkin Seed: 50g pumpkin seed
- Watermelon: 1/4 watermelon, cut into chunks, or a 400g pack ready-prepared
- Bulgur Wheat: 200g bulgur wheat
Directions
- 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.
- 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 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.
