You can enjoy this salad either as part of a barbecue or just as a light supper. If you intend to have this as a light supper then place the Halloumi in a griddle pan rather than cooking it on the barbecue.
Ingredients
500grams Halloumi Cut Into 1 Inch Chunks
Pinch Saffron Strands
6 Large Red Chilli’s Deseeded Cut Into Quarters Lengthwise
200grams Cherry Tomatoes
120ml Extra Virgin Olive Oil
240grams Bulgar Wheat Rinsed
2 Tablespoons Capers Drained And Rinsed
40ml Sherry Vinegar
1 Tablespoon Black Onion Seeds Or Kalonji Seeds
Handful Rocket Leaves
Instructions
1. Light or preheat the barbecue and place 6 to 8 wooden skewers in some warm water for 30 minutes.
2. Whilst the barbecue is heating up place the chunks of Halloumi, strands of saffron, chillis andtomatoes in a bowl with the olive oil. Then season with a little salt and pepper and cover with plastic wrap and leave for 20 minutes.
3. Next take the Bulgar wheat and place it in a bowl before then pouring over boiling water andcover this with plastic wrap and set aside like the Halloumi for 20 minutes. However make sure that you fluff the wheat up occasionally with a fork.
4. Once the barbecue is ready drain of any excess oil from the Halloumi, chillis and tomatoes intoa jug and start to thread these ingredients on to the skewers. Then place on to the lightly oiled barbecue grill and cook on each side for 2 minutes.
5. Whilst the kebabs are cooking add to the reserved oil the capers, vinegar and onion seeds andmix well then stir a few spoonfuls of this into the Bulgar wheat before then adding the rocket.
