This halloumi salad is a hearty summer meal. Eat it when it’s gloriously hot and you could imagine you were in sunny Cyprus or Greece – or eat it when it’s raining, it’s cold and you wish you were there.
Do you like the spring and summer? I love the freedom of summer. The light evenings, the not always needing to wear a jumper and carry layers, the holidays and days out. At the moment, in late winter and early spring, I look at the weather so often and think, oh, but I wanted to do something exciting. The weather is not cooperating.
You know those days that are so hot you just can’t bear the thought of cooking? Well, this halloumi salad is great for those. When it’s cool you can cook the halloumi and bulghur wheat and pop them in the fridge, then assemble the salad and eat it cold. A full meal without the hot. On the other hand, this meal is not a dieters’ salad. It’s hearty and filling, and last Saturday after a snowy trip to Beningbrough Hall, this salad filled us up, nourished us, and gave our tastebuds a tickle of summer.
Halloumi Salad Tips
You might think fried halloumi would be so much better hot and kind of rubbery when cold, but actually, once you’ve cooked it it’s still nice cool. It’s up to you whether to cook the halloumi and bulghur wheat in advance and let them cool before eating, or prepare the halloumi salad in 30 minutes when you are about to eat it. (the black flecks in the image above are dried mint, yum).
I used just a few mint leaves scattered about the salad as I pulled them from my little windowsill plant. If you buy a bunch of mint specially then go ahead, rip it up and mix it right through the salad. I served the salad with extra lemon wedges to squeeze over.
So there you have it – an easy Cyprus inspired halloumi salad for your barbecues, pot luck, grilled meats – or just for digging into a good bowl full. As I describe below and show in the pictures you can either cube the halloumi and mix it in, or keep it in slices as the star of the show.
This fresh but hearty salad is the perfect meal for a warm summer's day. Serves four as a light meal or side, or two as a generous main meal. Bring a spot of Eastern Mediterranean sunshine to your table!
- 170 g Bulghur Wheat 6oz
- 1 vegetable stock cube or 1 litre of vegetable stock/bouillon
- 250 g block of halloumi cheese 9 oz
- 1 tbsp olive oil
- 12 cherry tomatoes
- 1 lemon
- 1 cucumber
- 1-2 carrots
- a few mint leaves
Make up a litre of stock with the stock cube. Measure out the bulghur wheat.
Place the stock in a pan with the bulghur wheat and bring to the boil. Cook until it's tender - around 15 minutes.
While the bulghur wheat is cooking cut the halloumi into six slices. Place the olive oil into a skillet or frying pan and heat. Fry the halloumi on one side until browned, then turn over to brown the other side (around 5 minutes total).
Remove the halloumi from the pan and drain on kitchen roll.
While the halloumi and bulgur wheat are cooking rinse the tomatoes and cucumber. Quarter the tomatoes. Cut the cucumber into quarters lenthways then slice as per picture. Grate the carrots.
Place the tomatoes, cucumber and grated carrot in a large bowl. Juice the lemon and add the juice to the bowl, Rinse and tear the mint leaves and add them too.
When the bulghur wheat is cooked drain it and rinse in cold water to cool it down. Mix it into the bowl.
You can either serve the halloumi alongside the salad as slices, or cube it and mix it in. Enjoy!