Halloumi Salad is the perfect fresh salad for the hot summer day when you want an easy lunch. It's healthy, tasty and super quick to throw together, either for yourself or for your loved ones. The Cyprotic cheese (Halloumi) makes the salad more filling than the average lunch salad, perfect for hungry kids!
Preheat your oven to 400F/200C. Dice the tomatoes and bell pepper. Rinse and drain the chickpeas. Place them all in a baking dish, and sprinkle with the smoked paprika, cumin, oregano, salt, and pepper. Drizzle with olive oil, mix well and bake for 20 minutes.
In a medium sized pot bring 3 cups of water to a boil. Add the bulgur and boullion cube cook for around 10 minutes or until al dente. Drain the water and set aside.
Thinly slice the red onion. In a pan heat a tablespoon of olive oil. Fry the onion when it softens add the sugar and a pinch of salt. Cook for 3 more minutes.
Cut the halloumi into thick slices. Heat another pan over medium heat. Fry the halloumi for 2 minutes on each side or until golden.
Mince the garlic, chop the parsley and mix them together with the sour cream. Season with salt and pepper to taste.
Rinse the spinach and mix it with the baked veggies and the bulgur.
Serve topped with the halloumi onions and dressing.