Fliss Freeborn’s halloumi, chickpea and bulgur wheat salad

Updated at: Thu, 17 Aug 2023 07:34:04 GMT

Step 1

Cook 120g bulgur wheat in salted water, according to the packet instructions.

Step 2

Fry 220g halloumi slices in a splash of olive oil until golden on both sides, then remove and chop up.

Step 3

To the same pan, add a can of chickpeas and 2 tbsp harissa paste.

Step 4

Stir-fry for 4-6 minutes, to coat the pulses, then leave on a low heat, stirring occasionally, while you dice 1 small deseeded cucumber and very finely chop 20g each coriander and parsley.

Step 5

When the bulgur wheat is cooked, drain it, then tip into a big serving bowl with the chickpeas.

Step 6

Mix, then add in the halloumi, cucumber and herbs, along with 2 tbsp pomegranate seeds or chopped apricots

Step 7

Drizzle with olive oil and 1 tbsp lemon juice and serve warm, sprinkled with 1 tbsp flaked almonds, if you like.

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