Broccoli tabbouleh with halloumi

Name: Broccoli tabbouleh with halloumi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 100 g bulgar wheat; 1 tbsp extra virgin olive oil; 2 tbsp orange juice; ¼ tsp ground allspice; 1 small red chilli, deseeded and finely chopped; ½ small garlic clove, finely grated or crushed; ½ cucumber, sliced; handful/s mint leaves, shredded; 25 g pack flat leaf parsley, finley chopped; 1 tsp toasted sesame oil; 200 g pack Waitrose & Partners Tenderstem Broccoli Spears, trimmed and sliced diagonally; 250 g pack halloumi cheese, but into 2 cm cubes

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.

4.5 out of 5 stars(7) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Pluscooling

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100g bulgar wheat
1 tbsp extra virgin olive oil
2 tbsp orange juice
¼ tsp ground allspice
1 small red chilli, deseeded and finely chopped
½ small garlic clove, finely grated or crushed
½ cucumber, sliced
handful/s mint leaves, shredded
½ x 25g pack flat leaf parsley, finley chopped
1 tsp toasted sesame oil
200g pack Waitrose & Partners Tenderstem Broccoli Spears, trimmed and sliced diagonally
½ x 250g pack halloumi cheese, but into 2 cm cubes

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

When preparing this recipe on the Dish podcast, Angela Hartnett adds extra green veg, cooking asparagus in sesame oil alongside the broccoli, then grilling courgette on a griddle. She tops the dish with chopped pistachios and leaves out the halloumi.

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.

And to drink...

This recipe is paired with Kaapzicht Granite Ridge Bush Vine Chenin Blanc on episode 16, season 7 of Dish, the Waitrose podcast. This vegan white wine comes from grapes handpicked from unirrigated old bush vines that produce an intense fruit character.

Typical values per serving when made using specific products in recipe