Bulgur Salad with Grilled Strawberry & Halloumi by TOUGO
Bulgur Salad with Grilled Strawberry

Preparation time 10 minutes

Total time: 30 minutes

Serves 4

Ingredients

Salad

  1. 375 mL (1 ½ cups) cold water
  2. 180 mL (¾ cup) dry bulgur
  3. 1 bowl, 454 g (16 oz.) fresh whole strawberries, hulled
  4. 160 g (6 oz.) halloumi cheese, cut into 8 slices
  5. 1 English cucumber, diced
  6. 1 can, 540 mL chickpeas, drained and rinsed
  7. 1 L (4 cups) baby spinach
  8. 60 mL (¼ cup) fresh mint, coarsely chopped
  9. 60 mL (¼ cup) freshly chopped parsley
  10. 80 mL (⅓ cup) unsalted pistachios, coarsely chopped

Dressing

  1. 30 mL (2 tbsp.) olive oil
  2. 1 lemon
  3. 15 mL (1 tbsp.) Dijon mustard
  4. 1 green onion, finely chopped
  5. 5 mL (1 tsp.) honey
  6. A pinch salt
  7. A pinch pepper

Directions

  1. 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.

  2. While bulgur is cooking, soak 4 wooden skewers in cold water for 2–3 minutes. Slide strawberries onto skewers.

  3. Preheat barbecue to medium-high.

  4. Cook strawberries for about 8 minutes, turning skewers every 2 minutes. Brown halloumi for about 3–4 minutes on each side.

  5. Mix all dressing ingredients in a small bowl. Set aside.

  6. In a large bowl, place cooked bulgur, cucumber pieces, chickpeas, spinach, mint, parsley, pistachios and grilled strawberries. Add dressing and mix well.

  7. 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.

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