Turkish Bulgur and Halloumi Salad

Place the fine bulgur in a medium bowl and pour 1 cup of boiling water over it. Cover the bowl and let it sit for 10 minutes, or until the water is absorbed and the bulgur is tender. Fluff with a fork.

While the bulgur is soaking, slice the halloumi cheese into 1/4-inch thick pieces.

Heat a non-stick skillet over medium-high heat. Add the halloumi slices and cook for 2-3 minutes per side, until golden brown and slightly crispy.

In a small bowl, whisk together the olive oil, lemon juice, and salt to create the dressing.

Add the diced cucumber, halved cherry tomatoes, and chopped fresh mint to the fluffed bulgur.

Pour the dressing over the bulgur and vegetable mixture and toss gently to combine.

Divide the salad between two plates and top with the warm grilled halloumi slices. Serve immediately.