Grilled Halloumi & Watermelon Bulghar Salad… By Lucy Simmons

By lucy  ,

May 7, 2014

This is a lovely salad dish. The salty halloumi mixes well with the sweetness of the watermelon and the cucumber and is a great accompaniment to a family BBQ. It could also be served as a dinner or quick and easy lunch. Colourful and very tasty.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Generous


200 Grams Bulghar wheat

50 Grams Pumpkin seeds

3 tbsp Olive oil

250 Grams Halloumi

1/2 Medium Cucumber

1/4 Medium Water melon

Scattering Freshly milled black pepper to serve


Firstly cook the bulghar wheat following the instructions on your packet.  In a large frying pan, add the pumpkin seeds and toast for a few minutes.  When they start to crackle and pop you know they are done.  Tip into a bowl and set aside.

Cook the halloumi on your BBQ for about 5-10 mins depending how well done you like it cooked.  I cut my halloumi strips quite thick so that it is cooked well on the outside but is soft on the inside.  Cut and prepare the cucumber and watermelon.

Place onto a big the bulghar wheat, cucumber, toasted pumpkin seeds and watermelon mixing it all together, then place the halloumi on top the layers, drizzle with a little extra virgin olive oil.  The salad is now ready!  Enjoy.


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