The great thing about grain-based salads: they're filling and relatively healthy. This recipe was not only straightforward but also inexpensive. Delicious Magazine ran a recipe in May 2011 for a similar salad with feta--but I chose to swap out the feta and add in some grilled halloumi. It gave the dish another salty dimension without being overwhelming and added a different texture--who doesn't love that squeaky, crunchy feeling? The other key to this dish is good, sweet cherry tomatoes; pay for the good ones. I was worried that the fresh mint would dominate the dish too much, but it was just the right amount for the strong flavours of chorizo and halloumi, and then the sweetness of the ripe cherry tomatoes came through. Here's how I did it:
Ingredients:
- 250g bulgur wheat
- 2 Tbsp e.v.o.o.
- grated zest and juice of 1 lemon
- 100g Spanish chorizo, finely chopped
- 200g halloumi cheese, sliced, grilled, and then cubed
- 4 spring onions, sliced
- 250g ripe cherry tomatoes, quartered
- handful of fresh mint, torn
- handful of flat-leaf parsley, chopped
Preparation:
1. Cook the bulgur wheat and then mix with the olive oil, lemon zest and juice in a large salad bowl.
2. Over medium heat, fry the chorizo until crispy. Drain and set aside.
3. Toss the grilled halloumi, spring onions, tomatoes and herbs with the bulgur wheat. (It's best if the bulgur wheat has cooled.) Sprinkle with the chorizo and serve.
