Tired of eating the same old lunch every single day? Why not try something different? This traditional Turkish salad makes an ideal lunchbox filler. Make it the night before and pop it in the fridge to allow the flavours to mingle.
- 7 ProPoints per serving
- Serves 4
- 25 minutes in total
- Vegetarian
Ingredients
225g dried bulgur wheat
Half a kettle of boiling water
2 spring onions, finely chopped
1 tablespoon tomato puree
Juice of a lemon
Juice of a lime
A generous pinch of dried chilli flakes (optional)
A quarter of a cucumber, diced finely
2 tomatos, diced finely
3 tablespoons finely chopped fresh mint
Calorie controlled cooking spray
125g light halloumi, cut into 12 chunks
Salt
Freshly ground black pepper
Method
Begin by putting the bulgur wheat in a large bowl. Pour boiling water over the wheat and then cover the bowl with cling film. Set aside for 10 minutes until all the water has been absorbed.
Fluff up the wheat with a fork and then stir in the spring onions, tomato puree (mixed with a little lemon juice to prevent clumping, lemon and lime juice, chilli flakes, cucumber, tomatoes and herbs.
Heat a non-stick frying pan and spray it with the cooking spray. Cook the halloumi for about three minutes, until it turns golden. Toss the halloumi through the bulgur salad, check the seasoning and serve.
Cook’s Tip: For an even more authentic taste, add 1 tablespoon of pomegranate molasses to the tomato puree. If you can’t find pomegranate molasses, mix 1 tablespoon of pomegranate juice with 1 teaspoon of sugar, for the same ProPoints values per serving.
