Bulgur Salad with Halloumi, Cherry Tomatoes and Mint
A fresh bulgur salad with fried halloumi, cherry tomatoes and plenty of mint. It stays light and fluffy in a jar for a few hours and tastes good both cold and warm.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 150 g Coarse bulgur
- 300 ml Water
- 200 g Halloumi
- 1 pc Cucumber
- 250 g Cherry tomatoes
- 0.5 pc Red onion
- 1 bunch Bunch of parsley
- 0.5 bunch Bunch of mint
- 1 pc Lemon (juice)
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 pinch Salt
- 1 pinch Pepper
Method
- Bring the bulgur to a boil with the water and a pinch of salt, remove the pot from the heat, cover and let it soak for 10 minutes, then fluff it with a fork and let it cool.
- Cut the halloumi into cubes of about 1 cm and fry them in a dry pan over medium heat for 3 to 4 minutes on all sides until golden brown.
- Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and finely chop the parsley and mint.
- Whisk together 2 tbsp olive oil, the lemon juice, cumin, salt and pepper to make a dressing.
- Mix the bulgur with the cucumber, tomatoes, onion and herbs, season with the dressing and let it sit.
- Fold in the halloumi just before serving or place it on top. For the lunchbox, let the salad cool first and pack the halloumi separately so it stays crispy.