Ingredients
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/8 teaspoon ground cinnamon
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 cup bulgur wheat
1 cup boiling water
1 3/4 cups fresh flat-leaf parsley leaves
1 1/2 cups grape tomatoes, halved
2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 1/4 cups fresh curly-leaf parsley leaves
1/2 medium red onion, halved and cut into thin half-moons
1/4 cup fresh mint leaves, finely chopped
2 scallions, white and pale-green parts only, thinly sliced
1 package (10 ounces) halloumi cheese, cut into 1/4-inch-thick slices
Lemon wedges, for serving
Preparation
Make the dressing: Whisk lemon juice, garlic, and cinnamon in a bowl; season with salt and pepper. Gradually add oil, whisking until emulsified. Set aside.
Put bulgur into a large heatproof bowl. Pour in boiling water. Cover with plastic wrap, and refrigerate 30 minutes.
Finely chop 1/2 cup flat-leaf parsley. Stir with tomatoes, oil, and 1/4 teaspoon salt in a bowl; season with pepper. Set aside.
Stir 1 cup flat-leaf parsley, 1 cup curly-leaf parsley, the onion, and 3 tablespoons dressing in a bowl. Set aside.
Finely chop the remaining 1/4 cup flat-leaf parsley and 1/4 cup curly-leaf parsley. Stir into bulgur. Stir in mint, scallions, and 5 tablespoons dressing. Set aside.
Heat a nonstick medium skillet over medium-high heat. Add cheese, and cook, flipping once, until golden brown, 2 to 4 minutes per side.
Assemble the salad: Place 2 cheese slices on each of 4 plates. Arrange 1/3 cup tomato mixture, a heaping 1/2 cup bulgur mixture, and 1 cup parsley-onion mixture on each plate. Serve with lemon wedges.
