Steps to Make Favorite Bulgur salad with halloumi, pistachios and cilantro
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Make Perfect Bulgur salad with halloumi, pistachios and cilantro. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bulgur salad with halloumi, pistachios and cilantro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bulgur salad with halloumi, pistachios and cilantro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bulgur salad with halloumi, pistachios and cilantro is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bulgur salad with halloumi, pistachios and cilantro estimated approx 30 mins.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Bulgur salad with halloumi, pistachios and cilantro using 8 ingredients and 8 steps. Here is how you can achieve that.
This recipe was inspired by a friend’s go-to lunch dish, but it used feta. Then the Cypriot kitchen taught me to use halloumi instead.
Ingredients and spices that need to be Make ready to make Bulgur salad with halloumi, pistachios and cilantro:
- 400 g bulgur
- 450 g halloumi
- 200 g pistachios
- 15 g fresh cilantro
- 2 limes
- 500 g cherry tomatoes
- 700 g grilled red bell peppers, jarred
- 2 small onions (or one big one)
Steps to make Bulgur salad with halloumi, pistachios and cilantro
- Cook bulgur for 10 mins
- In the meantime, slice the onion(s) and bell peppers.
- Peal the pistachios, wash the cherry tomatoes then cut them in half.
- Preheat a pan (don’t add oil). Cut the halloumi in cubes and add half of them when the pan is hot.
They need to sear, not melt. If the pan becomes to wet, remove the water and try again. They should be golden brown. - After the bulgur has finished cooking, rinse it thoroughly under a cold tap to cool it down.
- Mix everything together in a big bowl.
- Zest the limes above the bowl, add juice of 1,5 lime. Cut the cilantro, add half to the bowl. Salt and pepper to taste.
- Serve with cilantro on top and lime on the side.
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