Halloumi & Roast Veg Salad with Bulgur Wheat
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Total: 45 mins
This warm, Mediterranean-inspired salad is low on effort but big on flavour. You'll roast courgette, juicy cherry tomatoes and sweet red onion wedges till tender, then stir them through fluffy bulgur wheat with a refreshing lemon and mint dressing. Topped with golden, pan-fried chunks of halloumi, it's a mouthwatering way to pack plenty of plants into your lunch.
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422 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 250g cherry tomatoes
  • 1 courgette
  • 1 tsp ground coriander
  • 150g bulgur wheat
  • 1 tbsp vegetable stock powder
  • 1 garlic clove
  • 1 lemon
  • A handful of mint
  • 200g halloumi
From your kitchen
  • 2 tbsp olive oil
  • 300ml hot water
  • Sea salt + black pepper
Step by step this way
  • 1.

    Preheat the oven to 220°C/ 200°C/gas 7. Fill and boil the kettle. Trim, peel and slice the red onion into wedges. Halve the cherry tomatoes. Trim the courgette and slice it into thin rounds. Scoop the veg into a roasting tin. Dust over the ground coriander. Drizzle over 1 tbsp olive oil. Season with salt and pepper. Toss to coat. Pop the tray in the oven and roast for 15-20 mins till the veg are tender and lightly charred.

  • 2.

    Tip 150g of the bulgur wheat into a large heatproof bowl. Stir in the vegetable stock powder. Pour in 300ml hot water from the kettle. Swirl with a fork, then pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgur wheat will soak up the water and become tender.

  • 3.

    Meanwhile, peel and grate the garlic clove. Scoop the garlic into a small bowl. Zest the lemon and add to the bowl. Halve the lemon and squeeze the juice from one half into the bowl. Pick the mint leaves off their stems and finely slice. Add ¾ of the mint leaves to the bowl. Drizzle in 1 tbsp olive oil. Season with salt and pepper. Whisk well and set aside.

  • 4.

    When the veg are tender, remove from the oven. Scoop the veg on top of the bulgur wheat. Drizzle over the dressing. Toss well to mix. Taste and add more salt, pepper or lemon juice, if needed.

  • 5.

    Warm a dry frying pan over a medium heat for 2 mins. While the pan warms, chop the halloumi into dice, around 1cm thick. Add them to the pan and fry for 3-4 mins, turning often, till golden brown all over.

  • 6.

    Divide the salad between 2 plates. Top with the golden chunks of halloumi. Scatter over the remaining mint leaves to serve.

  • Tip

    Get Ahead
    You can make the bulgur wheat salad in advance – it will keep for up to 3 days in the fridge. Fry the halloumi to serve.

This recipe is from
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