Halloumi and bulgur salad with harissa dressing

Name: Halloumi and bulgur salad with harissa dressing
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 250g bulgur wheat; 250g halloumi; Juice of ½ lemon, plus lemon wedges, to serve; 3 tbsp extra-virgin olive oil; ½ cucumber, halved lengthways; and finely sliced; 250g cherry tomatoes, halved; 200g baby spinach; Handful fresh mint, roughly chopped; 1 small red onion, finely sliced; 400g can chickpeas, drained; For the harissa dressing; 1 tsp harissa paste; 150ml natural yogurt

Portion size: Serves 4
Ready in 30 minutes
Difficulty: easy

Vegetarian

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The harissa dressing adds spice to this nutritious vegetarian salad recipe of halloumi, bulgur wheat, chickpeas and spinach.

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Ingredients

250g bulgur wheat
250g halloumi
Juice of ½ lemon, plus lemon wedges, to serve
3 tbsp extra-virgin olive oil
½ cucumber, halved lengthways
and finely sliced
250g cherry tomatoes, halved
200g baby spinach
Handful fresh mint, roughly chopped
1 small red onion, finely sliced
400g can chickpeas, drained

For the harissa dressing

1 tsp harissa paste
150ml natural yogurt

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Method

Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
Thinly slice the halloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside on a plate, then drizzle with the lemon juice and half the oil.
Toss the cucumber, tomatoes, spinach, mint, onion and chickpeas into the bulgur wheat. Drizzle with the remaining oil and toss again. Season well and divide between plates, with the halloumi.
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Mix the harissa into the yogurt and spoon into small serving saucers. Put 1 on each plate, with some lemon wedges to squeeze over the salad.