We love halloumi here at Good Housekeeping, and one of the best ways to enjoy it is in a salad. When served with aubergine, tomatoes, cucumber and chickpeas, you have yourself a wonderful meal!
This salad would make a great addition to any BBQ, but it's just as good as is, packed full of protein and fibre.
Put bulgur, red onion and stock into a large pan. Bring to the boil, reduce the heat and cover. Simmer for 10-12min until cooked and the stock has been absorbed. Spread out on to a large serving platter to cool.
Step 2
Heat a griddle pan over high heat. Brush aubergine slices with most of the olive oil, then griddle in batches for about 2-3min each side, or until tender with charred lines. Set aside.
Step 3
Brush remaining oil over the halloumi slices and griddle for 1½-2min on each side (try not to turn until they come away from the pan easily). Set aside. In a small bowl, whisk together the dressing ingredients with some seasoning.
Step 4
Stir the herbs, cucumber, tomatoes chickpeas, pomegranate seeds and most of the dressing through the bulgur. Top with the halloumi and aubergine slices and drizzle over remaining dressing.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
