Salads · Veg meals

Warm bulgur and asparagus salad with halloumi


This is one of my favourite meals at the moment. I’m relatively new to cooking with both bulgur wheat and halloumi, so when I first made this (originally without halloumi) I wasn’t expecting much, but this has gone straight to the top of things I want to eat a lot of at the moment. Despite a reasonably long list of ingredients for a salad, it’s actually pretty quick to make and if you do the chopping and grating before starting to cook, it makes it a LOT easier. This dish is also really good with roasted peppers.


Ingredients | Around 30 minutes | Serves 4

  • 1 block of halloumi
  • Most of a can of chickpeas, drained (about 300g)
  • 200g of bulgur wheat
  • 1 bunch of asparagus (about 5 stalks per person)
  • 4 spring onions, finely chopped
  • 1 small beetroot, julienned/grated
  • 2 carrots, julienned/grated (I had these ready but forgot to put them in!)
  • 1 large red onion, finely diced
  • 1 lemon
  • 1 tbsp balsamic vinegar
  • 4 cloves of garlic, finely diced
  • 1.5 tbsp sumac
  • 1tsp ground coriander seeds
  • 1 small bunch of parsley, finely chopped
  • 1 small bunch coriander, finely chopped
  • 1 heaped tbsp hummus
  • 1 tsp chili oil
  • dash of paprika
  • Small handful of chopped/ground seed mix (I used sunflower seeds, chopped almonds and ground hemp seeds)
  • 3tbsp good olive oil
  • Generous amount of salt and pepper



  • Start cooking the bulgur what according to the instructions. I boiled a pan of water and added the bulgur, which will take around 15-20 minutes to cook on a simmer.
  • In a small pot, add the hummus, chili oil, paprika and a squeeze of lemon and mix well. Set this aside to drizzle over at the end.
  • When the bulgur what has around 5 minutes left, add the chickpeas to it, then heat a large frying pan with 1 tbsp of oil and fry the onion and garlic on a medium heat.
  • Drain the bulgur wheat & chickpeas and add them back to the pan. When the garlic and onions have browned slightly, add these to the bulgur and mix well.
  • Leave the frying pan that the onions came from on the heat, and add another tbsp of oil. On a hot heat, sauté the asparagus for a few minutes, and when almost done, add in the spring onions and balsamic vinegar along with some salt and pepper to taste.
  • Set the asparagus and spring onions aside, and fry the slices of halloumi. This should only take a couple of minutes each side.
  • While the halloumi is frying, add to the bulgar: the sumac, beetroot, carrot, juice of a lemon, coriander, parsley, ground coriander, and seed mix.
  • Dish up the bulgar salad, then lay the asparagus and spring onions on top, and add a final squeeze of lemon all over.
  • On top of this, lay the slices of fried halloumi, then drizzle over the hummus and chili oil mix.





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