- 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.