My daughter tried this salad and I was thrilled. Great flavors are combined here and it tastes really super. Ideal for warm days, as well as a side dish for barbecues. Just try it out:
Read also: Recipe for a salad with shrimp, mango, and passion fruit
Photo by Lara, meinhaushalt.at
Cook the bulgur according to the package instructions and then let it cool.
Soak the halloumi in a little milk for about 5 to 10 minutes.
This makes it slightly milder in flavor, keeps it more tender and gives it a nice golden crust when frying.
In the meantime, cut the zucchini and peppers into small pieces and roast them in a pan with a little olive oil until the vegetables are lightly browned and soft.
Season with salt, pepper, apple cider vinegar and thyme.
For the dressing, mix 4 tbsp olive oil, 2 tbsp lemon juice, salt, and pepper well.
Remove the halloumi whole from the milk, pat dry and fry it in the pan on both sides until nicely golden brown.
Just before it's done, drizzle the honey over it and caramelize the halloumi.
Cut the halloumi into small pieces.
Cut the onion into fine pieces.
Finely chop the parsley.
Now prepare a nice large bowl and add the bulgur, the roasted vegetables, the onion and the dressing to the bowl and mix everything well.
Finally, distribute the halloumi pieces, the parsley and mint over the salad.
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