Grilled Halloumi with Saffron Tomato Bulgur Salad
Charred halloumi, chillies and cherry tomatoes skewered and barbecued, served over saffron-infused bulgur wheat with a capers and sherry vinegar dressing. Black onion seeds and rocket complete this Mediterranean-inspired salad with smoky, tangy, and herbaceous notes.
Ingredients
- 1 lb halloumi, cut into ¾" chunks
- saffron strands, pinch
- 6 large red chillies, deseeded and quartered lengthways
- 7 oz cherry tomatoes, whole
- 8 tbsp extra-virgin olive oil
- 8 ½ oz bulgur wheat, rinsedcouscous240ggrain
similar texture, finer granules
- 2 tbsp capers, drained and rinsed
- 2 ¾ tbsp sherry vinegar
- 1 tbsp black onion seeds, kalonji seedsnigella seeds1 tbspspice
identical substitute
- rocket leaves, handful
- salt, to season(optional)
- black pepper, to season(optional)
Instructions
- 1
Preheat the barbecue and soak wooden skewers in warm water for 30 minutes.
- 2
Combine halloumi, saffron, chillies, tomatoes and olive oil in a bowl. Season, cover and set aside for 20 minutes.
- 3
Place bulgur wheat in a bowl, pour over boiling water, cover with cling film, leave for 20 minutes, then fluff with a fork.
- 4
Drain excess oil from halloumi mixture, reserving it. Thread halloumi, chillies and tomatoes onto skewers.
- 5
Barbecue skewers for 2 minutes each side.
- 6
Add capers, sherry vinegar and black onion seeds to reserved oil and mix well.
- 7
Stir a few spoonfuls of dressing into bulgur wheat, then add arugula leaves.
- 8
Divide salad among plates and top with barbecued halloumi, tomatoes and chilli. Drizzle with remaining dressing and serve.
Tips
Soak wooden skewers in warm water to prevent charring during grilling.
Reserve the marinating oil to create a flavorful dressing base.
Do not overcook halloumi; 2 minutes per side keeps it soft inside with a golden exterior.
Good to Know
Halloumi skewers best served immediately. Store leftover salad components separately in airtight containers for up to 2 days. Dressing keeps for 3 days refrigerated.
Prepare marinating mixture, soak skewers and cook bulgur wheat up to 2 hours ahead. Thread skewers just before grilling. Assemble salad within 30 minutes of cooking for best texture.
Serve warm halloumi skewers over room-temperature or chilled bulgur salad. Drizzle dressing tableside for freshness.
Common Mistakes
Do not skip skewer soaking to avoid wooden skewers igniting on the barbecue.
Do not discard marinating oil; it becomes the dressing base.
Do not exceed 2 minutes per side when grilling to avoid halloumi becoming tough and rubbery.
Substitutions
Dairy-Free Swaps
General Alternatives
identical substitute
similar texture, finer granules