Method

1. Cook the bulgur wheat or quinoa according to packet instructions.

2. Meanwhile, prepare all the salad ingredients and place them into a mixing bowl.

3. Once the bulgur wheat/quinoa is cooked, drain and cool it, and mix it into the salad.

4. Heat ½ tbsp of olive oil in a non-stick frying pan, over medium heat. Slice the halloumi to desired thickness and pan fry until lightly browned.

5. Add lemon juice, 1 tbsp olive oil, salt, and pepper to the salad mixture, split evenly, and serve with pumpkin seeds and halloumi on top.