Description
Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing is that rare salad that’s hearty enough to be dinner but still bright, fresh, and summery. Sweet pops of apricot, salty grilled halloumi, cool cucumber, and zippy citrus dressing… this one’s a flavor party in every bite. Ready in 30 minutes, no fuss, and it’s just as good the next day.
Ingredients
- 200g bulgur wheat
- 250g halloumi cheese, sliced
- 100g dried apricots, chopped
- 1 small red onion, finely diced
- 1 cucumber, diced
- 1 handful fresh mint leaves, chopped
- 1 handful fresh parsley, chopped
- 3 tablespoons olive oil
- Juice of 1 orange
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
Cook bulgur wheat according to package instructions. Fluff with a fork and let it cool slightly.
Heat a non-stick pan over medium heat. Grill halloumi slices 1–2 minutes per side until golden.
In a large bowl, combine bulgur, dried apricots, red onion, cucumber, mint, and parsley.
In a small jar, whisk together olive oil, orange juice, lemon juice, salt, and pepper.
Toss salad with the dressing.
Top with grilled halloumi slices. Serve warm or at room temperature.
Notes
Swap bulgur with couscous or quinoa if you like.
Add cherry tomatoes for extra freshness.
This salad keeps well in the fridge for up to 2 days (store the dressing separately if possible).
Halloumi is best grilled just before serving for maximum squeaky-cheese magic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Stovetop, Tossed
- Cuisine: Mediterranean, Middle Eastern-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 17 g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 14g
- Cholesterol: 25 mg