|Recipe from: chichoskitchen|
Image Credit: Cherine
Bulgur salad with halloumi
“A light and refreshing spring platter of bulgur wheat, cherry tomatoes, peas, olives... topped with cubes of grilled halloumi to add texture and substance to the hearty salad.” Cherine
1 cup dried fine bulgur (cracked wheat)
14 oz (400g) cherry tomatoes, halved
1/2 cup pitted olives, halved
1/2 cup peas
1 shallot sliced
A handful of chopped chives
Salt, to taste
Pepper, to taste
1/3 cup olive oil
1 lemon, juiced
halloumi cubed and grilled
Put the bulgur in a medium bowl, add boiling water to the surface of the grains and let it stand
for about 15 minutes, just until tender.
Drain and press out any remaining water and toss with salt.
Cook the peas in water.
Drain and add to the bulgur.
Add the shallot, the chopped chives, the cherry tomatoes, and the olives.
Season the salad with pepper and salt if needed.
Whisk the olive oil and the lemon juice together and toss the salad with the dressing.
Sprinkle the grilled halloumi cubes.
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