Pic of Spring greens with bulghur and halloumi

Spring greens with bulghur and halloumi

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Spring greens with bulghur and halloumi

Main Serves 4 40 min
This is a healthy, quick and adaptable vegetarian meal with a lovely balance of robust spring greens, spiced, fluffy bulghur and salty halloumi. You could use any other grain – or quinoa – instead of bulgur, and any green – chard, spinach, kale – in place of spring greens. Just adjust the cooking time accordingly.


  • 1 small onion, finely chopped
  • 1 bulb wet garlic, finely sliced or 2 cloves dried (normal) garlic, finely chopped
  • olive oil
  • 200g bulghur wheat
  • 1 tsp ground cumin
  • 350-400ml hot veg or chicken stock
  • 200g halloumi cut into ½cm slices
  • 200-300g spring or summer greens, shredded
  • juice of 1 lemon
  • handful fresh parsley, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    In a large pan, sweat the onion and garlic in 2 tablespoons of oil until soft.
  • Step 2

    Add the bulgur wheat and cumin and fry for about 2 minutes more, then carefully add the hot stock and stir well.
  • Step 3

    Turn the heat to low, partially cover the pan and leave to simmer for 15 minutes or so, stirring occasionally, until cooked.
  • Step 4

    Place the sliced halloumi in a bowl and toss in 1 tablespoon of olive oil. Heat a griddle or heavy frying pan until fairly hot while you cook the greens.
  • Step 5

    If your pan is large enough, add the greens to the bulgur with 2 tablespoons more water if the bulgur looks dry. Cover the pan and cook for 3-4 minutes until the greens are tender.
  • Step 6

    If you don't have space in the pan, steam the greens separately and add to the cooked bulgur.
  • Step 7

    Fry the halloumi in a griddle or frying pan for a minute or two each side.
  • Step 8

    Place the bulgur and greens on a large platter with the halloumi on top.
  • Step 9

    Drizzle with the remaining olive oil, lemon juice, salt and pepper. Scatter over parsley and serve.

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