New Lower Prices on hundreds of everyday items | Shop now
Broccoli tabbouleh with halloumi
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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,074kJ/ 535kcals
Fat
24.9g
Saturated Fat
11.8g
Carbohydrates
49.4g
Sugars
4.8g
Fibre
8.2g
Protein
24.2g
Salt
1.58g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Levantine Table Bulgur Wheat in trolley 0