Bulgur Salad with Halloumi and Lemon-Caper Dressing
Packed with fresh flavors, this quick and delicious bulgur salad with halloumi can be enjoyed anytime of year.
Course
Salad
Category
Mediterranean
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings2
Calories632kcal
AutorElle
Ingredients
For the salad:
100gbulgur
1x 200 g package organic halloumi,sliced
generous handful young arugula leaves
a handful of fresh mint or parsley or a mixture of both,chopped
1large tomato,diced
2green onions,finely chopped
2tablespoonspine nuts,lightly toasted
For the dressing:
1tablespoonextra-virgin olive oil
Freshly squeezed juice from 1/2 a lemon
2teaspoonscapers (in brine),drained and chopped
1small clove garlic,minced
1fresh red chili,seeded, membrane removed and finely chopped (optional)
Method
Cook bulgur according to package instructions; in lightly salted water for 10 minutes, until tender and fluffy. Transfer to a serving bowl to cool.
In a small bowl, whisk together the olive oil with the lemon juice, capers, chili and garlic. Season with a little salt and pepper.
Heat a dry, non-stick frying pan (or grill pan) over medium to medium-high heat, and gently fry the halloumi slices for about 2-3 minutes, until golden and crispy on both sides, turning carefully.
Add the arugula, herbs, tomato, and green onion to the bowl with the bulgur; toss to combine. Pour over the dressing and toss again.
Transfer to salad plates, garnish with the pine nuts and top with the halloumi slices. Enjoy!