Sticky Sweet Chilli Halloumi & Watermelon Salad Recipe

Ingredients

1 lime
50g sweet chilli sauce
1 red onion
125g bulgar wheat
½ mini watermelon or ¼ large watermelon
A handful of mint
A handful of basil
1 ridged cucumber
200g halloumi

Prep: 20 mins | Cook: 5 mins

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Method

1. Finely grate the zest from the lime and set aside. Squeeze the juice from half the lime into a small bowl. Pour in the sweet chilli sauce and mix together. Set to one side.

2. Peel and thinly slice the red onion. Pop it in a bowl. Squeeze over the juice from the remaining lime half and add a pinch of salt. Scrunch together with your hands, then set to one side to pickle.

3. Half-fill and boil your kettle. Place the bulgar wheat in a large, heatproof bowl. Stir in a little salt and pepper and pour over 200ml hot water from the kettle. Cover with a plate and leave to soak for 15 mins. The bulgar will absorb the water and become tender.

4. Halve the mini watermelon. Cut half the watermelon into wedges, then slice the pink flesh away from the skin. Chop the flesh into small chunks.

5. Pull the leaves off the mint and basil stems and finely slice them. Peel the skin from the cucumber (it can be bitter) and dice the cucumber. When the bulgar wheat is tender, stir in the lime zest, herbs and cucumber.

6. Place a griddle or frying pan on a medium-high heat till hot. Slice the halloumi into 6-8 pieces and fry in the hot pan, turning once, for about 3-4 mins till golden and soft.

7. Scoop the herby bulgar wheat into warm bowls. Top with the warm halloumi, the pickled red onion and the watermelon chunks. Drizzle over the sweet chilli dressing. Serve straight away. The salad will keep for up to a day in the fridge and is best eaten cold the next day.