Tabbouleh with Grilled Halloumi
Prep time: 25 minServes: 4
Pairs with
Parsley, lemon, and mint make this one of the most wine-friendly salads — rosé or a crisp white with herbal notes. The halloumi adds enough salt and body for the wine to have something to work with.
Ingredients
- 150g bulgur wheat
- Large bunch of parsley, finely chopped (this is a parsley salad with bulgur, not the other way around)
- Small bunch of mint, chopped
- 4 spring onions, thinly sliced
- 3 tomatoes, in small dice
- 1 cucumber, in small dice
- Dressing:
- 4 tbsp olive oil
- 3 tbsp lemon juice
- Flaky sea salt, black pepper
- 250g halloumi, sliced 1cm thick
Method
- 11. Cook bulgur according to packet directions. Drain, fluff with a fork, let cool.
- 22. Mix bulgur with parsley, mint, spring onions, tomatoes, and cucumber.
- 33. Whisk the dressing. Pour over and toss.
- 44. Grill halloumi without oil in a hot griddle pan 2 minutes per side.
- 55. Serve the tabbouleh with warm halloumi on top.