Seedy Honey Haloumi with Tabbouleh & Chilli Yoghurt

Steps

1. Bring a full kettle to the boil.
2. Add bulgur and boiling water measure to a small heatproof bowl. Cover with a plate and leave to soak for 15-18 minutes, until grains are tender. Drain well.
3. Dice cucumber and tomatoes 1cm and roughly chop spinach. Place all in a large bowl and set aside.
4. Roughly chop green chilli and combine in a small bowl with yoghurt (see tip). Set aside for serving.
5. Heat a medium nonstick dry frypan on medium heat. Add sunflower and pumpkin seeds and toast for about 2 minutes, until golden. Transfer to a small bowl for serving and reserve pan.
6. Pat haloumi dry and slice 1cm. In a medium bowl, mix half the olive oil and honey together. Toss haloumi through honey mixture. Heat remaining oil in reserved pan on medium-high heat. Cook haloumi for about 2 minutes each side, until golden.
7. Add drained bulgur to salad. Zest and juice lemon and add to bowl. Toss well and season to taste with salt and pepper.
8. Yoghurt on plates topped with tabbouleh and haloumi. Sprinkle over seeds.