• 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 heat.
• Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
• Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.

• Meanwhile, heat a large non-stick pan over medium. 
• While the pan heats, cut halloumi into 1/4-inch slices. 
  Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Smoked Paprika-Garlic Blend. 
• 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, cut tomato into 1/2-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Finely chop parsley.
• Peel, then mince or grate garlic.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)

• To a small bowl, add mayo, sour cream, half the parsley, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1/4 tsp (1/2 tsp) garlic and 1 1/2 tbsp (3 tbsp) jalapeños. (NOTE: Like things extra garlicky or spicy? Add more garlic and/or jalapeños!) 
• Season with salt and pepper, then stir to combine.

• To the pot with bulgur, add lemon zest and remaining parsley. Season with pepper, then fluff with a fork to combine.
• To a large bowl, add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
• Season with salt and pepper, then whisk to combine.
• To the vinaigrette, add spinach and tomatoes, then toss to combine.

• To the bowl with salad, add bulgur, then toss to combine.
• Divide bulgur salad between bowls. Top with halloumi.
• Drizzle with jalapeño-ranch dressing.
• Squeeze a lemon wedge over top and sprinkle with any remaining jalapeños.

If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Smoked Paprika-Garlic Blend. 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.

Skip the step to slice halloumi.