This salad packed with chopped parsley, bulgar wheat and tenderstem broccoli is elevated by the chewy halloumi and is given a slight kick by the chilli.
1/2 x 250g pack halloumi cheese, but into 2 cm cubes
Method
Put the bulgur wheat in a bowl. Pour over 100ml just-boiled water, then cover with a plate and leave for 10 minutes.
Mix together the olive oil, orange juice, allspice, chilli and garlic; season. Toss through the bulgur wheat, then set aside to cool, uncovered, for another 5-10 minutes. Stir through the cucumber, mint and parsley.
In a large frying pan, heat the sesame oil over a medium- high heat. Add the broccoli and fry for 4-5 minutes, then add 2 tbsp water and fry for a further 1 minute until tender. Tip into the bulgur wheat, then add the halloumi to the pan and fry, turning regularly, for 2-3 minutes. Tumble over the tabbouleh and serve.
Cook’s tip
Bulgur wheat is a type of parboiled wholegrain, and adds fibre to the recipe. For more fibre, bulk up the tabbouleh with chopped veg such as diced tomato, red pepper or finely sliced salad onion.
