Put the bulgur wheat and some salt in a large bowl, cover with 125ml (4fl oz) boiling water and rest for 10 minutes, then fluff up with a fork. Boil the quinoa for 8-10 minutes. Drain and tip into the bowl with the bulgur.
Combine the lemon juice and 4 tablespoons of the oil. Add some salt, pepper and a large pinch of sugar, mix and pour over the grains. Add the spring onions, tomatoes, parsley and mint. Mix again.
Heat a grill or a frying pan until very hot. Toss the halloumi and courgette batons with the remaining oil. Season and grill on both sides for about 2 minutes. Remove from the pan and toss through the salad. Pack in a sealable portable container.
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