Cook the bulgur according to package instructions.

In the meantime, in a big bowl mix chopped coriander, diced cucumber, quartered cherry tomatoes and diced bell pepper.

Prepare the sauce by mixing 2tbsp olive oil, 1 tbsp lemon juice and 1 tsp dijon mustard.

Add the cooked bulgur, sauce, salt and pepper to the bowl and mix.

Heat some olive oil in a pan. Add sliced halloumi and cook 3-4 minutes on each side. Serve with the salad.