Bulgur salad with halloumi, pistachios and cilantro
This recipe was inspired by a friend’s go-to lunch dish, but it used feta. Then the Cypriot kitchen taught me to use halloumi instead.
Bulgur salad with halloumi, pistachios and cilantro
This recipe was inspired by a friend’s go-to lunch dish, but it used feta. Then the Cypriot kitchen taught me to use halloumi instead.
Cooking Instructions
- 1
Cook bulgur for 10 mins
- 2
In the meantime, slice the onion(s) and bell peppers.
- 3
Peal the pistachios, wash the cherry tomatoes then cut them in half.
- 4
Preheat a pan (don’t add oil). Cut the halloumi in cubes and add half of them when the pan is hot.
They need to sear, not melt. If the pan becomes to wet, remove the water and try again. They should be golden brown. - 5
After the bulgur has finished cooking, rinse it thoroughly under a cold tap to cool it down.
- 6
Mix everything together in a big bowl.
- 7
Zest the limes above the bowl, add juice of 1,5 lime. Cut the cilantro, add half to the bowl. Salt and pepper to taste.
- 8
Serve with cilantro on top and lime on the side.
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