Golden, pan-seared halloumi served over a vibrant, herb-packed bulgur salad with fresh tomatoes, cucumbers, and bell peppers. This Mediterranean-inspired dish is hearty, fresh, and perfect as a light meal or colorful side.
Why You’ll Love This Recipe
Grilled halloumi with herbed bulgur salad is a perfect example of simple ingredients delivering exceptional flavor. The squeaky, salty halloumi contrasts beautifully with the lemony, herb-infused bulgur and crisp vegetables. It’s a well-balanced vegetarian dish that feels satisfying without being heavy, making it ideal for warm weather, meal prep, or a wholesome lunch. The components can be made in advance and easily scaled up for gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3/4 cup dry bulgur wheat
- 1 1/2 cups boiling water
- 1/2 cup cherry tomatoes, halved
- 1/2 yellow bell pepper, diced
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup chopped parsley
- 2 tablespoons chopped mint
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 slices halloumi cheese
- Olive oil for pan-frying
Directions
- Place the bulgur wheat in a large heatproof bowl. Pour over the boiling water, cover the bowl, and let sit for 15–20 minutes until all the water is absorbed. Fluff the bulgur with a fork to separate the grains.
- Add the halved cherry tomatoes, diced bell pepper, cucumber, red onion, chopped parsley, and mint to the fluffed bulgur.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the salad and toss until well combined.
- Heat a non-stick skillet over medium-high heat. Add a small amount of olive oil. Fry the halloumi slices for 2–3 minutes on each side, or until they are golden brown and crispy.
- Serve the herbed bulgur salad on plates or a platter. Top with the freshly grilled halloumi slices.
- Optional: serve with warm pita bread or a simple yogurt sauce on the side.
Servings and timing
Servings: 2–3
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
- Grain swap: Substitute bulgur with quinoa, couscous, or farro for a different base.
- Add legumes: Chickpeas or lentils can be mixed into the salad for extra protein.
- Make it spicy: Add a pinch of Aleppo pepper or chili flakes to the dressing.
- Roasted vegetables: Replace raw vegetables with roasted zucchini, eggplant, or sweet potato for a heartier version.
- Fresh cheese alternative: If halloumi is unavailable, try grilling paneer or thick feta slices instead.
Storage/Reheating
Store the bulgur salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more over time, making it excellent for meal prep. Halloumi is best served freshly grilled, but you can refrigerate leftovers and reheat them in a skillet to restore crispness. Avoid microwaving halloumi, as it may turn rubbery.
FAQs
What is halloumi cheese?
Halloumi is a semi-hard, brined cheese from Cyprus known for its high melting point, making it perfect for grilling or frying.
Can I eat halloumi cold?
Yes, but it’s most flavorful when served warm and crisp. Cold halloumi tends to be rubbery.
Do I need to soak the bulgur first?
No boiling is necessary. Simply pour boiling water over the bulgur, cover it, and let it steam for 15–20 minutes.
Can I make this dish vegan?
Yes, omit the halloumi or replace it with grilled tofu or a plant-based halloumi alternative.
Is this dish gluten-free?
Not with bulgur, which contains gluten. For a gluten-free version, use quinoa or rice instead.
Can I prepare the salad in advance?
Yes, the salad actually tastes better after sitting for a few hours. Store it chilled until ready to serve.
What other herbs can I use?
Basil, cilantro, or dill can be substituted or added depending on your preference.
Can I cook the halloumi on a grill instead of a pan?
Yes, halloumi grills beautifully. Use a grill pan or outdoor grill and brush with olive oil to prevent sticking.
How thick should the halloumi slices be?
Slices about 1/3 inch thick are ideal—they hold their shape while achieving a crispy exterior.
Can I serve this as a main course?
Absolutely. The dish is hearty enough to stand alone, especially with added legumes or bread on the side.
Conclusion
Grilled halloumi with herbed bulgur salad is a vibrant, satisfying dish that captures the essence of Mediterranean cuisine. With its fresh vegetables, citrusy dressing, and warm, golden cheese, it’s the kind of meal that feels indulgent yet nourishing. Perfect for light lunches, al fresco dining, or colorful side dishes, this recipe is both easy to prepare and a pleasure to serve.
Print
Grilled Halloumi with Herbed Bulgur Salad
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Halloumi doré et poêlé, servi sur une salade de boulgour aux herbes, avec tomates, concombres et poivrons frais. Ce plat d’inspiration méditerranéenne est copieux et frais, idéal en repas léger ou en accompagnement coloré.
Ingredients
- 3/4 tasse de boulgour sec
- 1 1/2 tasse d’eau bouillante
- 1/2 tasse de tomates cerises, coupées en deux
- 1/2 poivron jaune, coupé en dés
- 1/2 concombre, coupé en dés
- 1/4 d’oignon rouge, finement haché
- 1/4 tasse de persil haché
- 2 cuillères à soupe de menthe hachée
- Jus d’un citron
- 2 cuillères à soupe d’huile d’olive
- Sel et poivre au goût
- 6 tranches de fromage halloumi
- Huile d’olive pour poêler
Instructions
- Mettre le boulgour dans un grand bol et verser l’eau bouillante dessus. Couvrir et laisser reposer 15 à 20 minutes, ou jusqu’à ce que l’eau soit absorbée. Égrainer à la fourchette.
- Ajoutez les tomates, le poivron, le concombre, l’oignon rouge, le persil et la menthe au boulgour.
- Dans un petit bol, fouettez le jus de citron, l’huile d’olive, le sel et le poivre. Versez sur la salade et mélangez bien.
- Faites chauffer une poêle antiadhésive à feu moyen-vif. Ajoutez un filet d’huile d’olive et faites revenir les tranches de halloumi 2 à 3 minutes de chaque côté, jusqu’à ce qu’elles soient dorées et croustillantes.
- Dressez la salade de boulgour et garnissez-la de halloumi grillé. Servez avec du pain pita et, si vous le souhaitez, une sauce au yaourt.
Notes
- Utilisez du boulgour fin pour une cuisson plus rapide sans avoir besoin de le faire bouillir.
- Il est préférable de servir le halloumi immédiatement après la cuisson au gril pour une texture optimale.
- Ajoutez des olives ou des câpres pour une saveur plus saumâtre.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg
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