Bulgur and Halloumi Salad

Bulgur and Halloumi Salad
Serves 3

8oz bulgur wheat
8oz halloumi
Juice of ½ lemon, plus lemon wedges, to serve
olive oil
3/4 cucumber, halved lengthwise and finely sliced
8oz cherry tomatoes, halved
1 bunch arugula, roughly chopped
Handful fresh mint, roughly chopped
1/2 small red onion, finely sliced
1 can chickpeas, drained
For the harissa dressing
1 tsp harissa paste
1 clove garlic, minced
1/2 tsp dried dill
1 small rub natural yogurt
3 Tbs extra virgin olive oil

1. Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
2. Thinly slice the haloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside.
3. Toss everything for the salad together, along with the mixed dressing.