That Food Guy • Halloumi and Watermelon Salad • Meals At Under £10

Have you ever wanted to try a vegetarian dish but were too scared to be labelled as ‘that guy’ when cooking for friends or family? What about the boredom you go through eating the same dinner OVER and OVER and OVER again, without ever really changing it up a bit?

Well what if I told you there was a way to kill two birds with one stone (no birdies where harmed in the making of this dish 🐦)? The ‘Halloumi and Watermelon Salad’ might just be what the doctor ordered – all part of the ‘meals at under £10’ campaign 💸

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Serves: 4
Prep time: 20min
Cook time: 10mins
TOTAL COST: £9.80

Nutrition PER SERVING:
3,107.8 kj
737.8 kcal
8.4g of fat
1.1g of sat. fat
7.1g of sugar
0.0g of salt

Ingredients:
– 200g bulgur wheat
– 50g pumpkin seeds
– 3tbsp extra virgin olive oil
– 250g light halloumi cheese
– 1x large cucumber
– 1x bunch of parsley
– 1x bunch of mint
– 2x fresh lemons
– 400g watermelon

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Step 1: Prepping the bulgur wheat
Pop the kettle on. Pour the bulgur wheat into a clean bowl and add some seasoning of choice. Once kettle has boiled, pour enough water over the dry bulgur wheat until the water just covers the top of the mound. Cover the bowl with either cling film or tin foil and set to one side, allowing the dry wheat to soak up all the liquid-y goodness while you prepare to crack on with the next phase…

Step 2: Popping the seed
Grab your frying pan and place it on the hot stove. Once you see light smoke rising from the dish, pour the seeds into the pan (no oil). Toss them repeatedly for a few minutes until the seeds start to ’snap, crackle and pop’. Remove from the pan and set aside for a moment.

Step 3: Grillin’ the cheese
Place a griddle-pan on the stove and wait for the light smoke to reappear. Dash the pan with a small drizzle of oil and then add your sliced halloumi. Pan fry these bad boys for 2-3 minutes on either side, or until you start to see the golden ‘griddle-lines’ scorching into the side.

Step 4: Friends joining the party
Remove the covering from the bulgur wheat and make sure the water is FULLY absorbed. If not. recover for another 5 mins. If there is still any excess water lingering around after this point then drain it out down the sink. Grab your cucumber firmly and cut it up into quarters. Next, find your mint and your parsley and begin slicing and dicing these herbs into small chunks. Do the same with the watermelon. Once done, grab your sliced cucumber, herbs, watermelon, pumpkin seeds and halloumi and add them all to a large mixing bowl along with the bulgur wheat, squeezing a dribble of fresh lemon on top with a few shaving of lemon zest and mix it all together.

Step 5: Serve
Transfer the contents into 4 separate bowls and bask in the zingy taste of this hunger calming flavourishous delight.