Halloumi salad with bulgur and tahini dressing
Recipe for a halloumi salad with fried halloumi, bulgur, crisp roasted chickpeas and tahini dressing. An easy, filling main-course salad.
Servings 4 servings
Calories 700kcal
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
Instructions
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
Calories: 700kcal | Carbohydrates: 69g | Protein: 32g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 930mg | Potassium: 742mg | Fiber: 16g | Sugar: 12g | Vitamin A: 650IU | Vitamin C: 23mg | Calcium: 856mg | Iron: 4mg