- ½ cucumber
- Sea salt and freshly ground pepper
- 150g bulgar wheat
- A handful of flat leaf parsley
- A handful of mint
- 1 garlic clove
- 150g yogurt
- 2 spring onions
- 250g heirloom tomatoes
- 1 lemon
- 2 tbsp olive oil
- 150g halloumi
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 ½ cm thick. Warm 1 tbsp 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.