Bulghar Wheat Salad with Halloumi and Vegetables

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This is a nice, summery dish, which goes well along-side barbecued foods or as part of a buffet or meze.

Serves 4-6 as a side-salad

• 1 aubergine/eggplant
• 1 red pointed pepper
• 1 small red onion
• A handful of Greek olives, sliced
• 100g halloumi cheese, cubed
• 1 cup bulghar wheat
• 1 tsp dried oregano
• 1 tbsp chopped fresh mint
• 3 tbsp olive oil
• 3 tbsp lemon or lime juice
• black pepper, to taste

Place the bulghar wheat in a heat-proof bowl and pour 1½ cups of boiling water over. 
Stir and then cover the bowl with cling film.

Pierce the film and then microwave for 1 minute on high. 

Allow to stand for 20-30 minutes until all the water is absorbed.

Meanwhile, shallow fry the aubergine in 2 tbsp of the oil until golden brown and soft.

Remove from the pan, then gently fry the onion and peppers to soften, adding a further tbsp of oil.

Dry fry the cubes of halloumi until golden.

Remove the pan from the heat and return all of the cooked vegetables to the pan, along with the halloumi.

Add the oregano, olives, black pepper and lemon/lime juice and stir to coat the vegetables. 
Finally mix in the mint.

Serve the cheese and vegetable mix, either on top of the bulghar wheat or mixed in.

Serve warm or cold.

Not suitable for freezing.

Vegan alternative: Either omit the cheese or swap it for a dairy-free hard cheese, or some toasted pine nuts .

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