Tired of eating the same old lunch every single day? Why not try something different? This traditional Turkish salad makes an ideal lunchbox filler. Make it the night before and pop it in the fridge to allow the flavours to mingle.

 

• 7 ProPoints per serving
• Serves 4
• 25 minutes in total
• Vegetarian

Ingredients

225g dried bulgur wheat

Half a kettle of boiling water

2 spring onions, finely chopped

1 tablespoon tomato puree

Juice of a lemon

Juice of a lime

A generous pinch of dried chilli flakes (optional)

A quarter of a cucumber, diced finely

2 tomatos, diced finely

3 tablespoons finely chopped fresh mint

Calorie controlled cooking spray

125g light halloumi, cut into 12 chunks

Salt

Freshly ground black pepper

Method

Begin by putting the bulgur wheat in a large bowl. Pour boiling water over the wheat and then cover the bowl with cling film. Set aside for 10 minutes until all the water has been absorbed.

Fluff up the wheat with a fork and then stir in the spring onions, tomato puree (mixed with a little lemon juice to prevent clumping, lemon and lime juice, chilli flakes, cucumber, tomatoes and herbs.

Heat a non-stick frying pan and spray it with the cooking spray. Cook the halloumi for about three minutes, until it turns golden. Toss the halloumi through the bulgur salad, check the seasoning and serve.

Cook’s Tip: For an even more authentic taste, add 1 tablespoon of pomegranate molasses to the tomato puree. If you can’t find pomegranate molasses, mix 1 tablespoon of pomegranate juice with 1 teaspoon of sugar, for the same ProPoints values per serving.