Beetroot, radishes fresh mint and Halloumi cheese can all be found in this version which gives it a sumptious feel with loads of interesting flavours. Of course, if you prefer the classic Tabbouleh, check out our recipe HERE
- 100g bulgur wheat
- 2x 180g packs Sweet Chilli Beetroot, cut into wedges
- 200g radishes, trimmed & quartered
- 2 large bunches flat leaf parsley
- 1 small bunch mint
- 1 shallot, very finely chopped
- 3 tbsp extra virgin olive oil
- juice of ½-1 lemon, to taste
- salt & freshly ground black pepper
- 1 teaspoon baharat spice blend
- 2 packs halloumi cheese, cut into 1cm slices
- A drizzle of olive oil to cook
Method1 Add the bulgur wheat to a heat proof bowl and pour in enough freshly boiled water to cover. Cover with a tea towel or cling film and set aside for 10 minutes. Drain and rinse well under cold running water. Set aside in a sieve hung over a bowl to ensure it drains completely.
2 Meanwhile, add the beetroot and radishes to a mixing bowl. Finely chop all the parsley, discarding the thick stalks but including thinner ones, and add to the bowl. Pick the mint leaves, discarding the stalks, and finely chop. Add to the bowl, along with the shallot.
3 Add the drained bulgur wheat and baharat spices and stir everything together. Finally add the olive oil and lemon juice to taste, seasoning with salt and black pepper. Set aside for 30 minutes to allow the flavours to infuse.
4 Preheat a griddle pan to smoking hot. Drizzle a little oil over the cheese then griddle for a couple of minutes on each side until crisp.
5 Give the tabbouleh a final stir and spoon into a serving dish. Top with the halloumi and serve immediately.
Prep Time15 minutes, plus 30 minutes resting
Cook Time4 minutes
Nutrition InformationServes 4
Looking for salad inspiration? Check out these other delish recipes:
Summer Superfood Salad
Blood Orange, Fennel & Basil Salad
Chicken Salad With Poached Cherries
Crunchy Apple & Carrot Salad
Check out our gallery for more inspiring summer recipes