Add the bulgur, water and salt in a saucepan and cook according to instructions. Remove from the heat and let sit for about 5 minutes, and then fluff with a fork.
While cooking, In a large bowl, combine the cooked bulgar, Roasted Zucchini, Roasted Chickpeas, Red Onions, Green onions, mint leaves, and parsley and drizzle with a few tablespoons of olive oil, lemon zest, kosher salt and pepper. Taste and season more as needed.
Heat a large skillet or grill pan over medium high heat, add the sliced halloumi. Cook for 3-4 minutes on each side, browning well.
To serve, place a bed of the bulgar vegetable salad and top with the halloumi. Serve with sliced cucumbers and lemon slices. Drizzle with Basil Lime Vinaigrette.

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