Grape, Walnut & Halloumi Salad

ingredients

• 150g bulgur wheat †
• 30g walnuts †
• 225g Cypriot halloumi †
• 1 tbsp Dijon mustard †
• 2 spring onions
• 2 tbsp cider vinegar †
• 1 tsp dried dill
• 1 celery stick †
• 100g red seedless grapes

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Boil a kettle

Add the bulgur to a pot with plenty of salted boiled water over a high heat and cook for 10-15 min or until tender with a slight bite, then drain and return to the pot

1. Meanwhile, combine the Dijon, apple cider vinegar, dried dill and 1 tbsp [2 tbsp] olive oil

Season generously with salt and pepper and mix well to combine

This is your dressing

1. Cut the grapes in half

Slice the celery stick[s] finely

Slice the spring onions finely, discarding the root ends

Slice the halloumi in half, lengthways, so you end up with 2 [4] slices

Boil another kettle (used in step 5)

1. Bash the walnuts to break them up (in the bag with a rolling pin)

Heat a dry, non-stick pan

Once hot, add the bashed walnuts and cook on a medium-low heat for 4 min or until toasted

Transfer the toasted walnuts to a plate and set aside, then wipe the pan clean for step 7

1. Add 500ml [800ml] boiled water to a wide pot and bring to the boil over a high heat

Once boiling, carefully add the halloumi slices and boil for 4-5 min

Drain the boiled halloumi and carefully pat the slices dry with a clean tea towel or kitchen paper

1. Using a rolling pin, flatten and roll out the stretchy halloumi until it’s approx. 1cm thick

These are your halloumi steaks

1. Return the dry, non-stick pan to a high heat, and once very hot, add the halloumi steaks

Cook on each side for 1-2 min, or until golden

Tip: If you don’t have a non-stick pan, use a little oil

Fluff the drained bulgur wheat with a fork and stir through the grapes, celery, spring onion and walnuts

Serve the halloumi steaks over the bulgur and drizzle the Dijon dressing over

Enjoy!