This halloumi salad is a lovely mix of filling ingredients and fresh flavours, which makes it just as good for lunch as for dinner.
Coarse bulgur as the base gives it real substance, while the crisp roasted chickpeas add both crunch and protein. The fresh vegetables bring lightness to this main-course salad, and the creamy tahini dressing ties all the flavours together with a rich, nutty depth.
The star of the salad is the fried halloumi, whose lightly crisp surface and salty, full flavour make a delicious contrast to the other ingredients. The halloumi adds both depth and texture, turning the salad into a satisfying, flavourful meal.
The salad can be adapted to the season and your own taste – vary the vegetables and add different herbs to give it your own twist. It is a versatile dish that works both as a meal in itself and as a side to other dishes.
Halloumi salad with bulgur and tahini dressing
Ingredients
- 200 ml coarse bulgur
- 200 g cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, cut into thin strips
- 2 handfuls rocket
- 1 handful flat-leaf parsley, chopped
- 300 g halloumi
Roasted chickpeas
- 1 tin chickpeas, drained
- Oil
- Salt
Tahini dressing
- 50 ml light tahini
- 2 tbsp olive oil
- 1 tsp sesame oil
- 2-3 tbsp lemon juice
- 1 tbsp honey
- 1 clove garlic, grated or crushed
- 50 ml water, ideally lukewarm
- Salt and freshly ground pepper
Method
Tahini dressing
- Put all the ingredients except the water in a bowl and whisk them together with a balloon whisk. Adjust the consistency with the water. The dressing will look grainy and split at first, but keep whisking and add more water until it is smooth, creamy and pourable.Set aside.
Roasted chickpeas
- Toss the chickpeas with a little oil, season with salt and spread them out on a baking tray. Roast in a preheated conventional oven (top and bottom heat) at 200°C for about 20 minutes. Leave to cool.
Halloumi salad with bulgur and tahini dressing
- Cook the bulgur according to the packet instructions, then rinse it under cold water. Drain it thoroughly in a sieve.
- Cut the halloumi into slices about 1 cm thick. Heat a frying pan with a little oil and fry the cheese over a good high heat for about 2 minutes on each side. The pan must be properly hot so that the cheese fries rather than stews.
- Put the bulgur, vegetables and chickpeas in a bowl and mix well.
- Divide the salad between 4 plates, top with the halloumi and drizzle the dressing over the salads.
Nutrition
Premium
Uhf den er god! Virkelig lækker kombination og skøn dressing;-)
Tusind tak, det er jeg virkelig glad for at høre 🙂
Warm wishes, Dianna