This recipe is another example of ways to use up things in your fridge for lunch. I always have tomatoes, cucumber and some kind of lettuce. I chop up the ingredients add them to the cooked bulgur or couscous and add either some feta or halloumi. I garnish with a bit of fresh coriander and pack a simple lemon vinaigrette dressing.
Ingredients
- 250g pack halloumi
- Half a cucumber (cut in half again, middle removed and finely chopped)
- 3 or 4 cherry tomatoes
- 2 spring onions
- 100g bulgur
- Juice of half a lemon
- 1 red chilli
- Small bunch fresh coriander
- Black pepper
- 2 tbpsn olive oil
- Juice of half a lemon
- 1 tspn dijon mustard
Directions
- 1Heat a large frying/ griddle pan. Once hot add the halloumi and cook on each side for around 3 minutes.
- 2Add the bulgar and chopped vegetables and coriander to a mixing bowl. Mix with some lemon juice and black pepper.
- 3For the vinaigrette: mix everything together.
- 4Plate up the bulgur salad, put the halloumi on top and drizzle with the dressing.
