Halloumi, Sweet Potato and Bulgur Wheat Salad

This vibrant halloumi, sweet potato and bulgur wheat salad is full of saltiness from the halloumi and olives and creamy sweetness from the sweet potato.

I’m really not much of a salad person. For me to eat salad it needs to involve a lot more than just salad ingredients. And preferably at least one carb. This halloumi, sweet potato and bulgur wheat salad is pretty much my perfect salad.

There is green though so it totally counts as a salad.

What do you guys like in your salads? I think cheese is almost as essential as carbs. Feta, goats cheese, a shaving of parmesan. Halloumi works amazingly in this salad. Apart from being in my top five cheeses (legit though, it would be way too hard to actually make that list), the salty flavour of the halloumi with the slightly charred sweet potato is like heaven.

We had a light, lemony chilli dressing over the whole thing. Plus there’s olives.

I really love olives.

5 from 4 votes

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Halloumi, Sweet Potato and Bulgur Wheat Salad

This vibrant halloumi, sweet potato and bulgur wheat salad is full of saltiness from the halloumi and olives and creamy sweetness from the sweet potato.

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 382 kcal

Author Amy

Ingredients

For the Salad

• 2 Sweet Potatoes peeled and chopped
• 1 tbsp Olive Oil
• Salt and Pepper
• 150 g Bulgur Wheat
• 275 ml Hot Chicken Stock
• 200 g Halloumi cubed
• 3 tbsp Olive Oil
• Rocket
• Handful of Black Olives

For the Dressing

• 1 Red Chilli chopped
• Juice of one Lemon
• 100 ml Olive Oil
• 2 tsp Honey
• 1 tsp Salt

Instructions

1. Preheat the oven to 200°C. Place the sweet potato, tablespoon of olive oil and a big pinch of salt and pepper on to a baking tray. Place in the oven and cook for 30-40 minutes until softened and slightly charred around the edges.

2. While the sweet potato is cooking, heat a pan over a medium high heat with the 3 tablespoons of oil. Fry the halloumi until it has browned on each side.
3. Place the bulgur wheat into a large bowl with a pinch of salt. Pour over the chicken stock and leave to sit under a clean tea towel until cooked, about 10 minutes.
4. To make the dressing. Place all the dressing ingredients in a bowl and whisk together. Chill until ready to use.
5. When everything is ready place the sweet potato and halloumi into the bowl with the bulgur wheat and gently stir together until everything is mixed. Pour over the dressing and mix again. Serve onto plates and top with the rocket and a few olives.

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS halloumi, sweet potato and bulgur wheat salad?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Tomato and Halloumi Bake

Spiced Sweet Potato Soup, Sumac Croutons and Chorizo