Burnt broccoli is a barbecue must-have. This simple salad pairs charred broccoli with salty halloumi. Get on it.
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Serves
4
Bulgur Wheat
Halloumi
Broccoli
Red Chilli
Cucumber
Red Onion
Fresh Parsley
Fresh Peas
Lemon
Red Wine Vinegar
Dried Oregano
Almonds
Olive Oil
Serves
4
Bulgur Wheat
Halloumi
Broccoli
Red Chilli
Cucumber
Red Onion
Fresh Parsley
Fresh Peas
Lemon
Red Wine Vinegar
Dried Oregano
Almonds
Olive Oil
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Step 1.
Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side.
Step 2.
Pop your bulgur wheat into a bowl and rinse well with cold water. Bring a pot of salted water to the boil and pour in the rinsed bulgur. Cook for 10 mins, then drain. Pop back into the pan and cover with a lid, then allow to steam for 10 mins.
Step 3.
Cut the halloumi into chunky cubes and split the broccoli into quarters through the stem. Oil and salt the broccoli and get it straight onto the hot side of your grill. Cook, undisturbed, for 4-5 mins or until the cut-side of the broccoli is super charred. Flip over and give the broccoli another 4-5 mins.
Step 4.
While the broccoli grills, finely chop the chilli, cucumber, red onion and parsley. Tip into a bowl with the warm bulgur, then add the fresh peas, the juice of the lemon and the vinegar. Add the oregano and parsley.
Step 5.
Once grilled, pull the broccoli off the grill and roughly chop. Toss through the bulgur. Add plenty of olive oil and season well with salt and pepper. Toss everything together and set aside.
Step 6.
Roll the diced halloumi in oil, then add to the hot side of the BBQ. Grill the halloumi for 3-4 mins, turning now and then, until golden brown and crisp.
Step 7.
Pile the salad onto a platter and top with the halloumi. Roughly chop the almonds and scatter over the top. Serve!
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