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Hot Honey Halloumi Bulgur Salad

Hot Honey Halloumi Bulgur Salad

with Tenderstem® Broccoli & Mint Yoghurt
4.5(453)
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
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Calories
: 
724 kcal
Protein
: 
37.8g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Celery
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10 grams

Vegetable Stock Paste

(Contains: Celery)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

80 grams

Tenderstem® Broccoli

2 unit(s)

Medium Tomato

1 bunch(es)

Mint

1 unit(s)

Lime

225 grams

Halloumi

(Contains: Milk)

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

15 grams

Honey

1 pinch

Chilli Flakes

40 grams

Wild Rocket

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tbsp

Olive Oil for the Dressing

Energy (kcal)724 kcal
Energy (kJ)3031 kJ
Fat35.1 g
of which saturates18 g
Carbohydrate68.4 g
of which sugars16.9 g
Dietary Fibre9.2 g
Protein37.8 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Lid
•Bowl
•Zester
•Paper Towel
•Pan
•Aluminum Foil

Instructions

PDF
Cook the Bulgur
1

Boil a half-full kettle.

Pour the boiled water (see pantry) into a medium saucepan on high heat, then stir in the veg stock paste and bulgur wheat. Bring back to the boil and simmer for 1 min.

Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Prep the Veg & Make the Dressing
2

Meanwhile, halve any thick broccoli stems lengthways. Cut the tomatoes into 1cm pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest the whole lime, then juice one half and cut the other half into wedges.

Drain the halloumi and pat dry with kitchen paper. Cut it into 3-4 slices per person.

In a medium bowl, stir together the yoghurt, lime zest and half the mint. Season with salt and pepper.

Cook the Broccoli
3

Heat a drizzle of oil in medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Set aside in a bowl, covered to keep warm. Keep the frying pan for the next step - no need to clean. 

Fry the Halloumi
4

Return the pan to medium-high heat with a drizzle of oil.

Once hot, fry the halloumi until golden, turning frequently, 4-5 mins.

Remove from the heat, then add the honey, lime juice and chilli flakes and stir to coat.

Make the Salad
5

Meanwhile, return the bulgur to the pan, and season with salt and pepper.

To make your grain salad, stir the tomatoes, rocket, remaining mint and olive oil (see pantry) into the bulgur.

Serve
6

Share the bulgur salad between your bowls with the Tenderstem® broccoli alongside.

Top with the hot honey halloumi.

Drizzle over the minty yoghurt and garnish with a lime wedge.

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