Saffron and Tomato Salad with Halloumi

Charmaine Lu -
  • 500g halloumi, cut into 2cm chunks
  • Pinch of saffron
  • 6 deseeded red chillies, quartered lengthways
  • 200g cherry tomatoes
  • 120ml olive oil
  • 250g bulgur wheat
  • 2 tbsp capers
  • 40ml sherry vinegar
  • 1 tbsp black onion seeds
  • Handful of rocket
  • Place the halloumi, chillies, saffron, tomatoes and oil in a bowl with some seasoning, and set aside for 20 mins. Meanwhile, cook the bulgur wheat according to pack instructions and fluff with a fork when tender.
  • Drain off the excess oil from the halloumi mixture, then thread the cheese, tomatoes, and chillies onto 6 skewers. Griddle for 2-3 mins on each side. Into the reserved oil, add the vinegar, onion seeds and capers. Stir a few spoonfuls of this dressing into the bulgur wheat, mix in the rocket, then divide the salad between 6 plates and top each one with a halloumi skewer.
20 mins
6 serving