Bulgur Salad with Vegetables and Halloumi
Here is a recipe for Bulgur Salad with Vegetables and Halloumi, perfect for a quick and healthy meal. The bulgur goes very well with the halloumi.
How to cook bulgur?
The advantage of bulgur is that it is very easy to cook. Unlike rice or pasta, you don’t need to watch the cooking process.
Count twice the volume of bulgur in water. To determine the amount of water, weigh your bulgur and pour it into a glass. Note the volume of bulgur and pour twice that amount of water into a saucepan. Bring the water to a boil.
Pour the bulgur into a bowl and add the water brought to a boil. Then let the bulgur rise for 20 minutes. Then add salt to taste.
Recipe for Bulgur Salad with Vegetables and Halloumi
For 4 servings you need the following ingredients.
Ingredients
- 200 g bulgur
- 500 ml of water
- 2 zucchini
- 3 tomatoes
- 1 bunch of basil
- 200 g of halloumi
- 1 lemon
- Olive oil
- Salt & pepper
Preparation
Pour the bulgur into a bowl. Boil the water with a pinch of salt. Then pour the boiling water over the bulgur. Leave to swell for 20 minutes.
In the meantime, cut the courgettes into slices and the tomatoes into small cubes. Divide the halloumi into 8 equal parts.
In a frying pan, heat some olive oil and start by frying the courgettes for about 5 minutes. Season with salt and pepper and set aside. Add a drizzle of olive oil to the pan and add the halloumi slices. Brown for about two minutes on each side.
Once the bulgur has absorbed all the water, add the tomatoes and zucchini to the bowl. Squeeze the juice from the lemon. Season with salt and pepper and add a drizzle of olive oil. Chop the basil leaves roughly and add them to the bowl. Reserve a few leaves for decoration.
Mix well and serve on a plate.
Note
You can serve the salad hot, warm or cold. Finish by adding a few slices of halloumi.
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Bulgur Salad with Vegetables and Halloumi
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Ingredients
- 200 g bulgur
- 500 ml of water
- 2 zucchini
- 3 tomatoes
- 1 bunch of basil
- 200 g of halloumi
- 1 lemon
- Olive oil
- Salt & pepper
Instructions
- Pour the bulgur into a bowl. Boil the water with a pinch of salt. Then pour the boiling water over the bulgur. Leave to swell for 20 minutes.
- In the meantime, cut the courgettes into slices and the tomatoes into small cubes. Divide the halloumi into 8 equal parts.
- In a frying pan, heat some olive oil and start by frying the courgettes for about 5 minutes. Season with salt and pepper and set aside. Add a drizzle of olive oil to the pan and add the halloumi slices. Brown for about two minutes on each side.
- Once the bulgur has absorbed all the water, add the tomatoes and zucchini to the bowl. Squeeze the juice from the lemon. Season with salt and pepper and add a drizzle of olive oil. Chop the basil leaves roughly and add them to the bowl. Reserve a few leaves for decoration.
- Mix well and serve on a plate.
