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.
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.
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.
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.
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.