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20 minutes

Grilled Halloumi & Peach Salad

with Greens, Bulgur & Apple Cider Vinaigrette

Cooking time

20 minutes




790 /serving

This may be the sweetest thing you do for yourself this week. Grilling peaches on the barbecue brings out their natural sugars. Grilling halloumi cheese shows off its savoury taste and gives it a golden-crusted exterior. Together with baby greens and cute French radishes, they create a divine summery salad. Serve it over a wholesome bulgur base, with shine from an apple cider vinaigrette.

We will send you:

  • 90g French radishes (or radishes)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Peaches
  • 30ml Apple cider vinegar
  • 78g Bulgur
  • 125g Halloumi
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Olive oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
46 g
Saturated Fat
15 g
1580 mg
Total Carb
72 g
14 g
27 g
9 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Quarter the radishes lengthwise. Halve and pit the peaches; cut into ½ inch wedges and toss with a drizzle of oil, ⅓ of the spices and S&P. Roughly chop the baby greens. Cut the halloumi into ¼ inch slices. In a small bowl, make the vinaigrette by combining the vinegar, 4 tbsp olive oil (double for 4 portions), ½ the remaining spices and S&P.
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Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the remaining spices and S&P. Fluff and keep warm.
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Grill the halloumi
Meanwhile, grill the halloumi on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 30 sec. to 1 min. per side, until golden brown. Transfer to a plate and reserve the grill pan, if using.
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Grill the peaches
Grill the peaches on the BBQ (or in the reserved grill pan heated on medium-high), 1 to 2 min. per side, until softened.
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Plate your dish
Divide the bulgur between your bowls. Top with the baby greens, radishes, peaches and halloumi. Drizzle with the vinaigrette. Bon appétit!