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Vegetarian, Busy evenings

Bulgur, halloumi and grilled vegetable bowl

This bulgur, halloumi and grilled vegetable bowl serves 4 and takes 35 minutes to make, at an easy skill level for about €2.60 per person. It combines herby bulgur, pan charred zucchini and peppers, and golden halloumi that stays crisp outside and soft inside. The key is a very hot pan for the halloumi and a generous squeeze of lemon right before serving.

A bowl of herby bulgur, crispy grilled halloumi and pan charred vegetables with a lemony dressing.

Bulgur, halloumi and grilled vegetable bowl
Total time
35 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

This bowl plays on contrast, soft herby bulgur, summer vegetables that keep a bit of bite after hitting the pan, and halloumi, the cheese that holds its shape while turning crusty outside and soft inside. A squeeze of lemon at the end ties everything together without needing a complicated sauce.

It's the kind of dish to make on a weeknight when you want something light on effort but still filling, or for a weekend lunch with other adults. It needs little attention while cooking, tastes just as good warm or at room temperature, and suits anyone who likes cooking with the seasons without spending hours at the stove.

The ingredients

4 people

Pantry

  • Bulguroften in the pantry 250 g
  • Olive oiloften in the pantry 5 tbsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Halloumi 250 g

Fruits and vegetables

  • Zucchini 2
  • Bell peppers 2
  • Lemon 2
  • Fresh mint 1 sprigs
  • Parsley 1 sprigs

Allergens Gluten, Lactose

The step by step recipe

  1. Pour boiling water over the bulgur, cover and let it swell. 10 min

    Use an equal volume of water to bulgur.

  2. Slice the zucchini and bell peppers, and pan grill them with a little oil and cumin. 12 min

    No lid, the vegetables need to brown.

  3. Cut the halloumi into thick slices.

    Thick slices melt in the center and crust on the outside.

  4. Brown the halloumi dry in the pan, two minutes per side. 4 min

    Use a very hot pan, no fat needed.

  5. Mix the bulgur with the chopped herbs, lemon juice and oil, then plate it with the vegetables and halloumi.

    Squeeze half a lemon over the halloumi right out of the pan.

Our tips to get it right

  • Pat the halloumi dry before slicing it, leftover brine keeps it from browning properly in the pan.
  • Cut the vegetables into even slices so they cook and brown at the same rate.
  • Toss the lemon juice with the bulgur while it's still warm, it soaks in better than when cold.

The variations

  • Swap the halloumi for feta lightly pan fried for a creamier taste and less salt to watch.
  • For a cheese free version, replace the halloumi with cumin roasted chickpeas.
  • Add fresh cucumber and black olives for something closer to a Greek salad.

What to serve it with

  • Plain yogurt with lemon
  • Warm pita bread
  • Sparkling water with lemon

Storage

Keep the bulgur, vegetables and halloumi in separate sealed containers in the fridge for up to 2 days. Reheat the vegetables and halloumi in a pan so they crisp back up, the bulgur is fine cold. This dish doesn't freeze well because of the halloumi.

Questions about this dish

Can you replace bulgur with quinoa or rice?

Yes, quinoa or semi brown rice both work well instead of bulgur. Use the same water ratio and adjust the cooking time according to the package.

Why shouldn't you salt the halloumi?

Halloumi is stored in brine and stays naturally very salty even after cooking. Adding salt on top or in its marinade would make the dish too salty.

Can you prep this bowl ahead of time?

You can cook the bulgur and cut the vegetables a few hours ahead. It's best to grill the halloumi right before serving so it keeps its crust.

What other vegetables work in this bowl?

Eggplant or roasted cherry tomatoes pair well with the bulgur and halloumi. Avoid watery vegetables like cooked cucumber, which can make the dish soggy.

How long does it take to make a bulgur, halloumi and grilled vegetable bowl?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bulgur, halloumi and grilled vegetable bowl?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bulgur, halloumi and grilled vegetable bowl cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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