Baby courgette & halloumi salad

Name: Baby courgette & halloumi salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 120 g bulgur wheat; 2 tbsp extra virgin olive oil, plus extra for serving; 1 lemon, juice; ½ tsp clear honey; ¼ tsp ground allspice; ¼ tsp salt; 1 clove/s garlic, crushed; 1 tsp zaatar; 200 g Waitrose Baby Courgettes, halved lengthways; 150 g halloumi, cut into 2-3cm cubes; 40 g pumpkin seeds, toasted; 1 large handful/s mint leaves, shredded

Need something quick, light and veg-packed but still full of flavour? This is it. It’s a great way to use up the last of the seasonal courgettes, too.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

120g bulgur wheat
2 tbsp extra virgin olive oil, plus extra for serving
1 lemon, juice
½ tsp clear honey
¼ tsp ground allspice
¼ tsp salt
1 clove/s garlic, crushed
1 tsp zaatar
200g Waitrose Baby Courgettes, halved lengthways
150g halloumi, cut into 2-3cm cubes
40g pumpkin seeds, toasted
1 large handful/s mint leaves, shredded

Preheat the grill to high. Tip the bulgur wheat into a saucepan, then rinse with cold water and drain; repeat twice more. Cover with plenty of cold water, bring to the boil and cook for 5 minutes. Meanwhile, whisk 1 tbsp oil, the lemon juice, honey, allspice and salt in a large mixing bowl to make the dressing. Drain the bulgur, then mix into the dressing and set aside to cool for 10 minutes.
Meanwhile, mix the remaining 1 tbsp oil with the garlic and zaatar; season. Add the courgettes and halloumi; toss to coat, then spread over a baking tray. Grill for 6 minutes, turning everything halfway, until golden.
Toss the pumpkin seeds and mint through the bulgur, then scatter the courgettes and halloumi on top. Drizzle with a little extra virgin olive oil and serve immediately

Cook’s tip

Leftovers, Bulgur wheat

This wholewheat grain has been cracked and partially cooked. A staple in Middle Eastern tabbouleh, it makes a versatile base for all sorts of salads. It’s also great baked in a pilaf.

Typical values per serving when made using specific products in recipe