Roasted Tomato, Halloumi and Bulgur Salad


  • 1 cup of bulgur wheat (substitute couscous or quinoa if you prefer)
  • 1 and a bit cups of stock - chicken or vegetable
  • 8-10 slices of halloumi
  • 5 tomatoes, quartered
  • ½ red onion, thinly sliced
  • handful of parsley, chopped
  • 1 tbsp red wine vinegar
  • 1.5 tbsp olive oil
  • ½ tsp cumin

2 main-course size portions


  1. You’ll need roughly 1.25 measures of stock to 1 measure of bulgur. Bring the stock to the boil and pour into a bowl over the bulgur. Cover and set aside until the water has been absorbed and the bulgur cools down
  2. Preheat the oven to 200°C. Drizzle olive oil over the quartered tomatoes, season and bake for around 30 mins until soft and starting to char at the edges
  3. Meanwhile griddle (or grill) the halloumi for a few mins each side until golden brown
  4. Whisk the oil, vinegar and cumin together. Season to taste and combine with all the other ingredients

1 Notes

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