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Broccoli tabbouleh with halloumi
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100g bulgur 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 (about 200g), sliced
Large handful mint leaves, shredded
½ x 25g pack flat leaf parsley, finely chopped
1 tsp toasted sesame oil
200g pack Waitrose & Partners Tenderstem Broccoli Spears, trimmed and sliced diagonally
½ x 250g pack halloumi cheese, cut into 2cm cubes
1. Put the bulgur wheat in a bowl. Pour over 100ml just-boiled water, then cover with a plate and leave for 10 minutes.
2. 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.
3. 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.
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.
This recipe appeared within the October 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in September 2019.