Crumble the stock cube into a large heatproof bowl. Stir in 200 ml boiling water to dissolve it. Tip
in the bulgar wheat and give it a quick stir. Cover with cling film or a plate. Leave to soak while you prepare
the rest of the salad ingredients.
Slice the skin and white bits off the grapefruit. Segment the grapefruit by holding it in one
hand over a bowl to catch any juice. Slice a small knife lengthways between one segment and the
membrane, then slice on the other side to free the segment from the membrane. Slide into the bowl.
Repeat with the remaining segments.
Finely dice the tomatoes and add to the bowl. Roughly chop the rocket and add that too.
Finely chop most of the parsley leaves (keep a few leaves whole for later) and all the stems. Finely chop
the mint leaves. Add the chopped herbs to the bowl. Finely grate in the lemon zest. Slice the lemon into
wedges for squeezing later on.
Tip the sunflower seeds into a dry frying pan. Toast over a medium heat for 3 mins, shaking the
pan, till the seeds are golden and popping. Tip into a bowl. Take the pan off the heat.
The bulgar wheat should have absorbed all the vegetable stock by now. Stir it with a fork to loosen
the grains. Add the herby grapefruit and tomato mix. Sprinkle in most of the sunflower seeds (save some
Add 1 tbsp oil and some salt and pepper to the bulgar wheat. Give it a good stir to mix everything.
Taste and add more salt and pepper if you think it needs it. Heap the salad up on 2 warm serving plates.
Warm the frying pan for 1 min over a medium heat. Slice the halloumi cheese. Add ½ tbsp oil to the pan and the halloumi. Fry for 4-5 mins, turning once, till golden. Pile up on the salad with the remaining sunflower seeds and parsley leaves. Serve with the lemon wedges.