Grilled Halloumi & Watermelon Bulghar Salad… By Lucy Simmons
May 7, 2014
This is a lovely salad dish. The salty halloumi mixes well with the sweetness of the watermelon and the cucumber and is a great accompaniment to a family BBQ. It could also be served as a dinner or quick and easy lunch. Colourful and very tasty.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4 Generous
Firstly cook the bulghar wheat following the instructions on your packet. In a large frying pan, add the pumpkin seeds and toast for a few minutes. When they start to crackle and pop you know they are done. Tip into a bowl and set aside.
Cook the halloumi on your BBQ for about 5-10 mins depending how well done you like it cooked. I cut my halloumi strips quite thick so that it is cooked well on the outside but is soft on the inside. Cut and prepare the cucumber and watermelon.
Place onto a big the bulghar wheat, cucumber, toasted pumpkin seeds and watermelon mixing it all together, then place the halloumi on top the layers, drizzle with a little extra virgin olive oil. The salad is now ready! Enjoy.