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Grape, Walnut & Halloumi Salad

Grape, Walnut & Halloumi Salad

Rating
4.5rating out of 5

(849 reviews from our customers)

Prep Time

30 min

Cuisine

Fusion

Boiling halloumi removes some of its saltiness and alters the texture so it becomes pliable: with a rolling pin, you can flatten and roll it into halloumi steak, which you pan-fry until golden. It’s the only way to roll! Served with a grape and walnut bulgur for contrast.

Prep Time

30 min

Cuisine

Fusion

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
red-seedless-grapes
100g red seedless grapes
Celery-stick
1 celery stick †
dried-dill
1 tsp dried dill
Spring-onion
2 spring onions
Dijon-mustard
1 tbsp Dijon mustard †
cider-vinegar
2 tbsp cider vinegar †
Halloumi
225g Cypriot halloumi †
Walnuts
30g walnuts †
bulgur-wheat
150g bulgur wheat †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g seedless grapes
  • 1 celery stick<span class="strong">†</span>
  • 1 tsp dried dill
  • 1 spring onion
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 2 tbsp apple cider vinegar<span class="strong">†</span>
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • 130g bulgur wheat<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1036 kJ
249 kcal
3025 kJ
726 kcal
Fat
of which saturates
13.2 g
6.1 g
38.5 g
17.9 g
Carbohydrate
of which sugars
21.3 g
4.4 g
62.2 g
12.8 g
Fibre 4.6 g 13.4 g
Protein 12.5 g 36.4 g
Salt 1.38 g 4.02 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g seedless grapes
seedless grapes
1 celery stick
celery
1 tsp dried dill
dill(100%)
1 spring onion
spring onion
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
2 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
1 bag of walnuts (25g)
walnut (100%)
130g bulgur wheat
bulgur (wheat gluten)
Allergens
  • Allergens highlighted by † (celery, mustard, sulphites, milk, nut, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Halloumi Steak Salad

Boil a kettle

Add the bulgur to a pot with plenty of salted boiled water over a high heat and cook for 10-15 min or until tender with a slight bite, then drain and return to the pot

2 Halloumi Steak Salad

Meanwhile, combine the Dijon, apple cider vinegar, dried dill and 1 tbsp [2 tbsp] olive oil

Season generously with salt and pepper and mix well to combine

This is your dressing

3 Halloumi Steak Salad

Cut the grapes in half

Slice the celery stick[s] finely

Slice the spring onions finely, discarding the root ends

Slice the halloumi in half, lengthways, so you end up with 2 [4] slices

Boil another kettle (used in step 5)

4 Halloumi Steak Salad

Bash the walnuts to break them up (in the bag with a rolling pin)

Heat a dry, non-stick pan

Once hot, add the bashed walnuts and cook on a medium-low heat for 4 min or until toasted

Transfer the toasted walnuts to a plate and set aside, then wipe the pan clean for step 7

5 Halloumi Steak Salad

Add 500ml [800ml] boiled water to a wide pot and bring to the boil over a high heat

Once boiling, carefully add the halloumi slices and boil for 4-5 min

Drain the boiled halloumi and carefully pat the slices dry with a clean tea towel or kitchen paper

6 Halloumi Steak Salad

Using a rolling pin, flatten and roll out the stretchy halloumi until it's approx. 1cm thick

These are your halloumi steaks

7 Halloumi Steak Salad

Return the dry, non-stick pan to a high heat, and once very hot, add the halloumi steaks

Cook on each side for 1-2 min, or until golden

Tip: If you don't have a non-stick pan, use a little oil

8

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Fluff the drained bulgur wheat with a fork and stir through the grapes, celery, spring onion and walnuts

Serve the halloumi steaks over the bulgur and drizzle the Dijon dressing over

Enjoy!

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