Grilled Haloumi on tabbouleh
- 90 g haloumi, cut into slices
- 120 g Bulgur, dry (a cracked wheat available in supermarkets)
- 1 1/3 cup boiling water
- 1 cup flat-leaf parsley, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cucumber, peeled and finely chopped
- 20 cherry tomatoes, quartered
- 2 tsp extra virgin olive oil
- 1/2 lemon, juice and grated zest
- 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.
Nutritional information (per serve)