Vibrant Grilled Courgette and Halloumi Salad with Bulgur & Mint
Published on September 29th, 2025
Intermediate
Looking for a recipe that's quick, light, and absolutely bursting with flavour? You've found it. This Grilled Courgette and Halloumi Salad is the perfect answer to a busy weeknight dinner or a light lunch that still feels special.
We combine tender, charred baby courgettes (also known as zucchini) with salty, squeaky halloumi cheese, all served on a bed of fluffy bulgur wheat. A zesty lemon-honey dressing and a sprinkle of fresh mint tie everything together, creating a Mediterranean-inspired dish that tastes like sunshine on a plate. It’s also a fantastic way to use up the last of those beautiful seasonal courgettes!
Why You'll Love This Halloumi and Courgette Salad
• Quick and Easy: Ready in under 20 minutes, it's the perfect simple meal.
• Packed with Flavour: The combination of savory za'atar, sweet honey, zesty lemon, and fresh mint is simply irresistible.
• Healthy and Satisfying: Full of fresh vegetables and wholesome bulgur wheat, this vegetarian salad will leave you feeling satisfied but not weighed down.
• Incredibly Versatile: Enjoy it warm as a main course or serve it as a standout vegetarian side dish at your next BBQ.
Ingredients (Serves 4)
- 120g bulgur wheat
- 200g baby courgettes (baby zucchini), halved lengthways
- 150g halloumi (Cypriot grilling cheese), cut into 2-3cm cubes
- 40g pumpkin seeds, toasted
- 1 large handful fresh mint leaves, shredded
- 1 tbsp extra virgin olive oil
- 1 clove garlic, crushed
- 1 tsp za'atar
- Salt and black pepper to taste
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- ¼ tsp ground allspice
- ¼ tsp salt
Instructions:
- Tip the bulgur wheat into a fine-mesh sieve and rinse it under cold water. Repeat this two more times to remove any dust. Place the rinsed bulgur in a saucepan, cover with plenty of cold water, and bring to a boil. Cook for 5-7 minutes, or until tender.
- While the bulgur is cooking, prepare your dressing. In a large mixing bowl (the one you'll serve the salad in), whisk together 1 tbsp of olive oil, the fresh lemon juice, honey, ground allspice, and salt.
- Once the bulgur is cooked, drain it thoroughly. Immediately add the warm bulgur to the mixing bowl with the dressing. Mix well to ensure every grain is coated. Set aside to cool slightly while you prepare the halloumi.
- Preheat your grill (or broiler) to high. In a separate bowl, mix the remaining 1 tbsp of olive oil with the crushed garlic and za'atar, and season with a pinch of salt and pepper. Add the halved courgettes and cubed halloumi to the bowl and toss gently to coat everything in the za'atar mixture. Spread the courgettes and halloumi in a single layer on a baking tray. Grill for 6 minutes, turning everything halfway through, until the halloumi is golden brown and the courgettes are tender and slightly charred.
- Toss the toasted pumpkin seeds and shredded mint through the dressed bulgur wheat. Top with the warm grilled courgettes and halloumi. For an extra touch of richness, drizzle with a little more extra virgin olive oil and serve immediately.
Cook's Tips & FAQs
What is Bulgur Wheat? This wholewheat grain has been cracked and partially cooked, giving it a wonderfully fluffy texture and nutty flavour. A staple in Middle Eastern dishes like tabbouleh, it makes a versatile and healthy base for all sorts of salads. It’s also great baked into a pilaf.
How to get the best results?
• Don't crowd the pan: When grilling the halloumi and courgettes, make sure they are in a single layer. This allows them to get golden and charred instead of steaming. '
• Serve immediately: Halloumi is best enjoyed warm, right off the grill, when it's soft and delicious. As it cools, it can become firm and rubbery.
Can I use a different grain? Absolutely! This salad works beautifully with quinoa for a gluten-free option, or even couscous for a quicker alternative.
What can I use instead of za'atar? If you don't have za'atar, you can substitute it with a mix of dried oregano, thyme, and a pinch of sesame seeds.
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