200 g burghul wheat
250 g pack halloumi, cut into 8 slices
5 tbsp olive oil
2 zest and juice limes
1 tsp sweet paprika
400 g can chickpeas, drained and rinsed
70 g bag rocket
- Cook the bulghar wheat following pack instructions. Meanwhile, in a non-stick pan, fry the halloumi in 2 tbsp oil for 3-4 mins on each side until golden and starting to crisp up.
- Mix together the lime zest and juice, paprika and remaining olive oil, and stir this through the bulghar wheat using a fork. Toss in the chickpeas and rocket, and serve with the fried halloumi slices.