TODAY’S RECIPE: Halloumi & watermelon bulgur salad

SALTY and sweet flavours. Serves: 4

Ingredients

200g bulgur wheat

50g pumpkin seeds

3 tbsp olive or rapeseed oil

250g halloumi cheese, cut into 10-12 slices

1 cucumber, deseeded and cut into chunks

Method

Large bunch parsley, chopped, reserving a few leaves to serve

Zest & juice 2 lemons

¼ watermelon

1 Boil kettle. Put bulgur wheat in a bowl with seasoning, pour over enough hot water to just cover, then cover with cling film and leave to absorb all the liquid. 2 Fry pumpkin seeds without oil for a few minutes until they crackle and pop, then set aside. Heat a drizzle of oil in pan. Add halloumi slices and fry for a couple of minutes on each side until golden. 3 Add remaining oil, cucumber, chopped parsley, lemon zest and juice and pumpkin seeds to bulgur wheat and toss well. Transfer to a platter, top with watermelon chunks and halloumi, then scatter with parsley leaves.

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