-
In a saucepan, bring water and bulgur to a boil. Reduce heat to low and cook for about 8 minutes. Turn off heat, cover and remove saucepan from stove. Let stand for 5 minutes, then remove lid to let cool.
-
While bulgur is cooking, soak 4 wooden skewers in cold water for 2–3 minutes. Slide strawberries onto skewers.
-
Preheat barbecue to medium-high.
-
Cook strawberries for about 8 minutes, turning skewers every 2 minutes. Brown halloumi for about 3–4 minutes on each side.
-
Mix all dressing ingredients in a small bowl. Set aside.
-
In a large bowl, place cooked bulgur, cucumber pieces, chickpeas, spinach, mint, parsley, pistachios and grilled strawberries. Add dressing and mix well.
-
Divide the salad evenly between 4 bowls and add 2 slices of halloumi to each bowl.
This recipe is available at montougo.ca.
Chef’s secret:
Keeps in the refrigerator for 2 days.