Herby Heirloom Halloumi Salad & Tzatziki
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Prep: 20 mins
Cook: 15 mins
Organic halloumi from happy Dorset sheep that eat nutritious grass all year round and our organic heirloom tomatoes that look like they’ve fallen from a rainbow.
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Ingredients you'll need
  • ½ cucumber
  • A bag of bulgar wheat
  • A handful of flat leaf parsley
  • A handful of mint
  • 1 garlic clove
  • 1 pot of yogurt
  • 2 spring onions
  • A punnet of heirloom tomatoes
  • 1 lemon
  • 1 pack of halloumi
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil plus a little extra for frying
You'll need
  • Chopping board
  • Knife
  • Teaspoon
  • Colander or sieve
  • Saucer
  • Pan with a lid
  • Kitchen paper
  • Grater or garlic crusher (optional)
  • Bowl
  • Lemon zester or grater
  • Whisk or fork
  • Frying pan
  • Spatula or palette knife
Step by step this way
  • 1.

    Slice the cucumber open. Teaspoon out the seeds. Finely chop the cucumber. Pop in a colander or sieve. Sprinkle with some salt. Place in the sink with a saucer weighed down with a tin for 10 mins.

  • 2.

    Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. When it’s boiling, add the bulgar wheat. Simmer with the lid on for around 8-10 mins till it’s fluffy and tender. Drain.

  • 3.

    Strip the leaves off the parsley and mint sprigs. Finely chop the parsley stalks, parsley leaves and mint leaves. Pat the cucumber dry with kitchen paper.

  • 4.

    Peel and grate or crush the garlic. Mix the cucumber, garlic and yogurt together. Add a spoonful of the chopped mint. Season with pepper. Put to one side.

  • 5.

    Trim and finely slice the spring onions. Roughly chop the tomatoes. Finely grate or pare the zest from the lemon. Juice ½ the lemon. Tip the drained bulgar wheat into a bowl.

  • 6.

    Stir the parsley leaves, stalks, mint leaves, spring onions, tomatoes and lemon zest into the bulgar wheat. Whisk the lemon juice with 1 tbsp olive oil. Season. Stir into the salad.

  • 7.

    Slice the halloumi into pieces about 1/2 cm thick. Warm some olive oil in a frying pan. Add the halloumi. Fry for 2 mins. Flip. Fry for another 2 mins till golden. Serve with the tzatziki and salad.

  • Tip

    Tonic boom Leftover cucumber? Sun still out? Add sticks of cucumber to tonic water and ice for a speedy refresher. Great with gin in a mojito.

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