- Home
- Recipes
- Vegetarian
- Herby tabbouleh with marinated halloumi
Herby tabbouleh with marinated halloumi
- Janine Ratcliffe
Save recipe
Serves 4 - 6
Easy
Prep: 15 mins
Cook: 15 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Vibrant, nourishing and ready in just 30 minutes, this tabbouleh salad is a great way to showcase squeaky cheese
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Honey and sesame halloumi with jalapeño yogurt and tabbouleh
A star rating of 5 out of 5.4 ratings
Okra and tomato tabbouleh
A star rating of 0 out of 5.0 ratings
Preserved lemon poussin with tabbouleh and saffron yogurt
A star rating of 5 out of 5.1 rating
Try our tabbouleh then discover okra and tomato tabbouleh, long-stemmed broccoli, grain tabbouleh and romesco sauce, lentil tabbouleh with halloumi, or honey and sesame halloumi with jalapeño yogurt and tabbouleh.
Tip: Marinating the halloumi after it cooks means the cheese can soak up all of the flavours.
Tabbouleh recipe
Ingredients
Nutrition
-
100g bulgur wheat
-
½ small red onion
finely chopped
-
250g ripe tomatoes
diced
-
1 lemon
juiced
-
2 tbsp extra-virgin olive oil
-
50g parsley
leaves picked and sliced
-
25g mint
leaves picked and sliced
HALLOUMI
-
2 blocks of halloumi
thickly sliced
-
aleppo peper
-
½ lemon
juiced
-
1 tsp baby capers
-
1 tbsp olive oil
Nutrition: per serving (6)
- kcal366
- fat26g
- saturates15g
- carbs11g
- sugars4g
- fibre2g
- protein22g
- salt2.5g
Ad
Method
-
step 1
To make the tabbouleh put the bulgur wheat in a heatproof bowl and pour over enough boiling water to cover. Stand for 15-20 mins or until just tender when you test a grain. Drain well.
-
step 2
Put the onion, tomatoes, lemon juice, oil and a good pinch of sea salt in a serving bowl. Tip in the bulgur and toss to combine.
-
step 3
Fry the halloumi in a non-stick pan until golden and softened. Whisk together the chilli flakes, lemon juice, capers and oil, and season. Spoon this over the hot halloumi.
-
step 4
To finish the tabbouleh, mix the herbs into the bulgur. Taste and season with more salt or lemon juice, if needed. Serve with the warm marinated halloumi.
More ways with halloumi
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue