• Before starting, wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
• Meanwhile, peel, then mince or grate garlic.
• Trim roots or top of radishes, if needed. Slice radishes into rounds. 
• Drain, then roughly chop olives.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

• To the boiling water, add garlic and bulgur. Stir to combine, then remove from heat.
• Cover and let stand for 15-16 min, until bulgur is tender and water is absorbed.

• Meanwhile, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with 1 tsp (2 tsp) Middle Eastern Seasoning, salt and pepper.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden.
• Transfer halloumi to a plate. Cover to keep warm.

• Meanwhile, in a small bowl, whisk together vinegar, 1 tsp (2 tsp) Middle Eastern Seasoning, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) salt. Set aside.

• When bulgur is done, fluff with a fork.
• To the pot, add olives, radishes, tomatoes and half the dressing. 
• Season with salt and pepper, then stir to combine.

• Divide bulgur salad between plates, then top with halloumi.
• Drizzle remaining dressing over salad.
• Sprinkle feta over top.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get halloumi, disregard instructions to preheat the oven to 450°F.

Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.

Disregard instructions to slice halloumi.