A delicious filling salad. Source Gousto.
220g Halloumi cheese
1 tbsp dijon mustard
1 tsp dried dill
150g bulgar wheat
100g red seedless grapes
1 celery stick
2 spring onions
2 tbsp apple cider vinegar
1 tbsp olive oil
1. Add the bulgar wheat to a pot with 275ml of boiling water. Cover with a lid and simmer on a low heat for 5 mins or until almost all the water is absorbed. Remove from the heat and allow to rest with the lid on for 10 mins.
2. Combine the dijon mustard, apple cider vinegar, ried dill and olive oil. Season with salt and pepper and mix well to combine. This is your dressing.
3. Cut the grapes in half. Finely slice the celery stick and spring onions. Slice the halloumi in half lengthways so you end up with 2 slices.
4. Bash the walnuts (in a bag) with the rolling pin. Heat a dry non stick pan and when hot add the walnuts and cook on a medium to low heat for about 4 minutes or until toasted. Transfer to a plate and set aside. Wipe the pan clean for later.
5. Add 500ml of boiled water to a wide pan and bring to the boil over a high heat. Add the halloumi slices and boil for 6 to 8 mins. Drain the halloumi and pat dry with kitchen paper. Using a rolling pin flattern and roll out the stretchy halloumi until it’s approx 1cm in thickness – these are your halloumi steaks.
6. Return the dry non stick pan to the heat and when hot add the halloumi steaks. Cook on each side over a high heat until golden (about 1 minute). If you dont have a non stick pan use a little oil.
7. Fluff the bulgar wheat with a fork and stir through the grapes, celery, spring onions and walnuts. Serve the Halloumi steak on top of the bulgar wheat with the dijon dressing drizzled over.