We love halloumi here at Good Housekeeping, and one of the best ways to enjoy it is in a salad. When served with aubergine, tomatoes, cucumber and chickpeas, you have yourself a wonderful meal!
This salad would make a great addition to any BBQ, but it's just as good as is, packed full of protein and fibre.
Put bulgur, red onion and stock into a large pan. Bring to the boil, reduce the heat and cover. Simmer for 10-12min until cooked and the stock has been absorbed. Spread out on to a large serving platter to cool.
Step 2
Heat a griddle pan over high heat. Brush aubergine slices with most of the olive oil, then griddle in batches for about 2-3min each side, or until tender with charred lines. Set aside.
Step 3
Brush remaining oil over the halloumi slices and griddle for 1½-2min on each side (try not to turn until they come away from the pan easily). Set aside. In a small bowl, whisk together the dressing ingredients with some seasoning.
Step 4
Stir the herbs, cucumber, tomatoes chickpeas, pomegranate seeds and most of the dressing through the bulgur. Top with the halloumi and aubergine slices and drizzle over remaining dressing.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
