Roasted Halloumi and Bulgur Wheat Salad with Avocado, Mango and Coriander

Name: Rukmini Iyer Halloumi and Bulgur Wheat Salad | Traybake Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 3 generous lunchboxes
Ingredients: 200g bulgur wheat, rinsed; 400ml vegetable stock; 1 red onion, roughly sliced; 250g halloumi, cut into 1½cm chunks; 1 tbsp extra virgin olive oil; 1 lime, juice only (use 2 if it’s not very juicy); A big handful of fresh coriander, roughly chopped; A couple of handfuls of spinach, roughly chopped; 1 firm mango, finely sliced; freshly ground black pepper; 1 small firm avocado per serving

by Rukmini Iyer from The Quick Roasting Tin

Perfect for lunchboxes, a light summer dinner, or hearty side dish, this texture-packed bulgur wheat salad is topped with halloumi, avocado and mango.

Vegetarian Tray Bake Family Friendly

Serves 3 generous lunchboxes

Total 35 min

Prep 10 min

Cook 25 min

Easy

Introduction from Rukmini Iyer

This is everything I want for a make-ahead meal: minimum effort on a Sunday, followed by a couple of days of colourful, tasty lunchboxes. Halloumi works so well with mango for a blend of sweet and savoury and there’s a fresh green hit from the spinach and coriander. Definitely pop it into the microwave at work, though, as the cheese tastes best when hot.

Ingredients

200g bulgur wheat, rinsed

400ml vegetable stock

1 red onion, roughly sliced

250g halloumi, cut into 1½cm chunks

1 tbsp extra virgin olive oil

1 lime, juice only (use 2 if it’s not very juicy)

A big handful of fresh coriander, roughly chopped

A couple of handfuls of spinach, roughly chopped

1 firm mango, finely sliced

freshly ground black pepper

1 small firm avocado per serving

Method

Preheat the oven to 180°C fan/200°C/gas 6. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.

Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper. Taste and adjust the seasoning as needed, then pack into lunchboxes. Take the avocado with you and slice it into the salad after you’ve warmed it up and just before you eat it.

Preview