Halloumi and watermelon bulgur salad

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 7 oz bulgur
• 1¾ oz pumpkin seeds
• 3 tbsp olive oil
• 9 oz halloumi cheese
• 1 cucumber
• 1 oz spearmint
• ¾ oz basil
• 2 lemons
• 14 oz watermelon

TOOLS

• 1 knife
• 1 bowl
• 1 plate
• 1 wooden spoon
• 1 kettle
• 1 zester
• 1 squeezer
• 1 spoon
• 1 clingfilm
• 1 platter
• 1 frying pan

Boil 1.2 cups of water in a kettle.

Cut halloumi cheese and cucumbers lengthwise.

Deseed cucumbers with a spoon.

Dice deseeded cucumbers and chop spearmint.

Zest lemons with a zester.

Squeeze the zested lemons with a squeezer.

Peel watermelon and chop it.

Put bulgur in a bowl, add a quarter tsp of salt, a quarter tsp of black pepper, and boiled water to it. Then, cover the bowl with clingfilm.

Add pumpkin seeds to a frying pan. Stir with a wooden spoon until fully toasted.

Transfer the toasted pumpkin seeds to a plate.

Heat olive oil in a frying pan. Add halloumi cheese slices and stir-fry with a wooden spoon for 2 minutes on each side. Turn off the heat to get fried halloumi cheese.

Remove clingfilm from the bowl and stir in olive oil. Add spearmint, lemon zest, lemon juice, toasted seeds, and diced cucumbers to the bowl. Mix the salad with a wooden spoon serve it on a platter. Top with fried halloumi cheese, watermelon, and basil.

It’s ready to be served !