Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Herby slow-cooked lamb shoulder with preserved lemon
Easter recipes

Herby slow-cooked lamb shoulder with preserved lemon

3–4 hours
Harissa-battered hake
Fish recipes

Harissa-battered hake

1 hour 10 minutes
5-ingredient microwave fudge
Chuckles recipes

5-ingredient microwave fudge

10 minutes
  • Home
  • Recipes
  • Fat conscious
Charred corn
Braai recipes

Charred corn

25 minutes
Kung pao chicken
Asian recipes

Kung pao chicken

20 minutes
Ribollita
Bread recipes

Ribollita

1 hour
Prawn curry
Curry recipes

Prawn curry

30 minutes
Pulled chicken chilli
Chicken breast

Pulled chicken chilli

25 minutes
Easy flatbreads
Bread recipes

Easy flatbreads

30 minutes
Pea-and-broad bean dip
Dip recipes

Pea-and-broad bean dip

10 minutes
Sweet potato gnocchi
Italian recipes

Sweet potato gnocchi

3 hours
Berbere-esque eggs with red kachumbari
Egg recipes

Berbere-esque eggs with red kachumbari

25 minutes
Chilli-ginger hake
Asian recipes

Chilli-ginger hake

20 minutes
Chicken stir-fry
Asian recipes

Chicken stir-fry

20 minutes
Broccoli and bulgur wheat with spicy halloumi
Avocado recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes
  • 6 of 131
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Broccoli and bulgur wheat with spicy halloumi

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
20 minutes
30 minutes

Ingredients

  • 6 salad tomatoes, halved
  • 2 T olive oil
  • 2 T honey
  • sea salt and freshly ground black pepper, to taste
  • 250 g bulgur wheat
  • 300 g broccoli florets
  • 2 avocados, peeled and halved
  • 360 g halloumi, pan-fried

Method

1. Preheat the oven to 200°C. Place a wire rack on top of a baking tray. Place the tomatoes cut-side up on the rack. Drizzle with olive oil, honey and season. Roast for 20–30 minutes.

2. Cook the bulgur wheat according to package instructions. Boil the broccoli for 2 minutes, then remove immediately and place in iced water. Blitz in a food processor until rice-like in consistency.

3. Stir through the cooked bulgur wheat, drizzle with olive oil and season. Top with the avocado and halloumi, scatter over the tomatoes and drizzle with olive oil and any juices from the tomatoes.

Find more salad recipes here.

Photographs: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen