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I love this salad! It’s super fresh and easy, and oh so satisfying. It’s based on a recipe I found on the BBC Good Food website. The herbs pack a punch and really round off the halloumi. I like to use halloumi lite which has less fat and calories than regular halloumi. Keep an eye on it when it’s under the grill as once it starts to turn brown, it gets dark very quickly!

Tabbouleh with grilled halloumi

This is a really simple dish to make if you are having guests over as it’s easy yet delicious! I would also whip this up for a summer bbq. Fresh herbs really make all the difference!

Serves 4

Ingredients:

• 150g bulgar wheat
• 4 lemons, 2 juiced, 2 halved to serve
• olive oil
• 6 spring onions
• large handful parsley, chopped
• smaller bunch mint, chopped
• 150 g cherry tomatoes, halved
• 1/2 cucumber, chopped
• 250g pack halloumi cheese, cut into 8 slices

Method:

1. Place the bulgar wheat in a saucepan with 600 ml of water. Bring to the boil, cover, and simmer for 15 minutes until the water is absorbed. Drain, fluff up with a fork, and set aside.
2. Mix the lemon juice, 2 tbsp olive oil, the spring onions and a large pinch of the herbs. Season and mix again.
3. Reserve a couple of tbsp of the dressing and mix the rest over the bulgar wheat.
4. Add the remaining herbs, tomatoes and cucumber to the bulgar wheat. Adjust the seasoning if necessary with additional salt and lemon.
5. Heat the grill and brown the halloumi on both sides. (I don’t think you need to use any olive oil)
6. Plate up by topping the tabbouleh with the remaining dressing poured over, the grilled halloumi, and the lemon halves.

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