Crispy Halloumi Taboulet

Prep time: 20 mins | Serves: 4

Ingredients: ‍ ‍

For the Tabbouleh:

• 120g bulgur wheat

• 250g boiling water

• 200g tomatoes, finely diced

• 80g cucumber, finely diced

• 50g spring onions, finely sliced

• 30g fresh parsley, finely chopped

• 20g fresh mint, finely chopped

• Seeds of 1 pomegranate

For the Halloumi:

• 250g halloumi, cut into small cubes

• 15g olive oil

For the Dressing:

• 30g extra virgin olive oil

• 25g lemon juice

• 10g honey

• 5g Dijon mustard

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Place the bulgur wheat into a bowl and pour over the boiling water. Cover and leave for 10–15 minutes until tender and the water has been absorbed. Fluff with a fork and allow to cool slightly.

2. In a large bowl, combine the cooked bulgur, tomatoes, pomegranate, cucumber, spring onions, parsley and mint. Mix well to evenly distribute the herbs.

3. Heat the olive oil in a frying pan over medium-high heat.

4. Add the halloumi cubes and cook for 4–5 minutes, turning occasionally, until golden and crispy on all sides. Remove from the heat.

5. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, sea salt and black pepper until smooth and emulsified.

6. Pour the dressing over the tabbouleh and toss gently to combine.

7. Add the warm crispy halloumi and fold through lightly, keeping some pieces on top for texture.

8. Allow to sit for 5 minutes so the flavours come together.

9. Serve immediately while the halloumi is warm against the fresh salad.

10. Taste and adjust seasoning if needed — extra lemon for brightness or more herbs for freshness.

Storage:

Store in an airtight container in the refrigerator for up to 2 days. For best results, keep the halloumi separate and reheat before serving.