Bulgur Salad with Halloumi, Apricot & Mint

Ingredients

• 150 g bulgur
• 200 g halloumi, sliced
• 60 g dried apricots, chopped
• 1 small bunch mint and parsley, chopped
• 3 tbsp olive oil, 1 lemon
• 1/2 cucumber, diced
• Salt, pepper

Instructions

1. 1Pour 300 ml boiling water over the bulgur, cover and leave 12 minutes, then fluff.
2. 2Fry the halloumi in 1 tbsp olive oil until golden on both sides.
3. 3Mix bulgur with apricots, cucumber and herbs.
4. 4Dress with lemon juice, the remaining olive oil, salt and pepper.
5. 5Top with the warm halloumi and serve.

Simple swaps

• Quinoa instead of bulgur for a gluten-free version.
• Feta or grilled chicken works instead of halloumi.

Why it fits your focus

Wholegrain bulgur gives slowly digested carbohydrate and fibre, and halloumi adds protein and calcium to the plate.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.