Grilled Haloumi on tabbouleh
- 90 g haloumi cut into slices
- 120 g Bulgur wheat dry
- 1 ⅓ cup boiling water
- 1 cup fresh flat-leaf parsley chopped
- ½ cup fresh mint leaves, chopped
- ½ cucumber peeled and finely chopped
- 20 cherry tomatoes quartered
- 2 tsp extra virgin olive oil
- ½ lemon juice and grated zest
- ground black pepper to taste
- Start by soaking the bulgur in boiling water, covered, for half an hour or until it has soaked up all the water and turned soft. If it’s still a little chewy, add a splash more water and wait 10-15 minutes. Drain any extra water,and place to one side.
- In a large bowl, combine the bulgur with the parsley, mint, cucumber,tomato, and lemon zest. Pour over one teaspoon of the olive oil, plus the lemonjuice and toss well to combine. Taste, and season with black pepper if desired.
- Next, brush the haloumi slices with the remaining olive oil. Heat a skillet or frying pan over a medium heat and allow to get nice and hot before cooking the haloumi for approximately two minutes on each side, or until lightly browned.
- To serve, divide the tabbouleh into two even serves, and top with haloumi. Keep remaining serve for a lunch later in the week.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.