Ingredients
For the salad:
- 100 g bulgur
- 1 x 200 g package organic halloumi, sliced
- generous handful young arugula leaves
- a handful of fresh mint or parsley or a mixture of both, chopped
- 1 large tomato, diced
- 2 green onions, finely chopped
- 2 tablespoons pine nuts, lightly toasted
For the dressing:
- 1 tablespoon extra-virgin olive oil
- Freshly squeezed juice from 1/2 a lemon
- 2 teaspoons capers (in brine), drained and chopped
- 1 small clove garlic, minced
- 1 fresh red chili, seeded, membrane removed and finely chopped (optional)
Instructions
- 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!