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Mediterranean Bulgur and Halloumi Bowl

A Mediterranean-inspired vegetarian bowl layered with seasoned bulgur, chickpeas, cucumbers, tomatoes, red onion, kalamata olives, seared halloumi and drizzled with a creamy lemon-garlic dressing.

Servings 4 servings

Ingredients

Creamy Lemon-Garlic Dressing

  • ½ cup plain Greek yogurt
  • 2 tablespoons buttermilk or milk
  • ¼ cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves minced
  • 2 teaspoons oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Bulgur

  • 1 cup medium bulgar
  • 1 ¾ cup vegetable broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • ¼ cup chopped parsley

Halloumi

  • 400 g halloumi cheese sliced into ⅜” thick slices, patted dry
  • 1 tablespoon olive oil

Other bowl ingredients

  • 580 mL tin chickpeas drained and rinsed
  • 4 mini cucumbers (Persian cucumbers) sliced
  • 2 cups cherry tomatoes halved
  • ½ cup red onion sliced
  • 1 cup kalamata olives
  • 1 lemon sliced for garnish
  • parsley for garnish

Instructions

  1. Make the dressing: In a medium bowl add yogurt, buttermilk (or milk), olive oil, lemon juice, red wine vinegar, garlic, oregano, salt and pepper and whisk well until smooth and creamy. Refrigerate until needed.

  2. Cook the bulgur: In a medium saucepan add bulgur, vegetable broth, salt, pepper and cumin. Bring to a simmer over medium-high heat then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat, let sit covered for 10 more minutes until all the liquid has been absorbed. Stir in chopped parsley.

  3. Sear the halloumi: Slice halloumi and pat it dry with paper towels. Heat a large skillet over medium-high heat. Lightly brush both sides of each halloumi slice with olive oil. Add halloumi to the hot skillet and sear both sides until each slice develops a deep brown crust, about 1 -2 minutes per side.

  4. Assemble the bowls: In shallow bowls evenly layer warm bulgur, warm halloumi slices, chickpeas, cucumbers, tomatoes, red onion and olives. Drizzle bowls with dressing or serve dressing on the side. Garnish bowls with lemon slices and parsley.