Grilled halloumi & tabbouleh salad with tzatziki
July 3, 2017
: 4
: 30 min
: 30 min
: 60 min
: easy
Tabbouleh is usually made from bulghur but if I don't have that in my cupboard then I use quinoa, chickpeas or sometimes a mix of all three. Add to that a generous chopping of parsley, lashings of olive oil and lemon juice, sliced cherry tomatoes, red onion and grilled halloumi cheese - you'll be going back for seconds I guarantee!
Ingredients
- 200-300 grams of cooked bulghur / quinoa or 1 can of chickpeas or all three for a larger serving
- 12 cherry tomatoes
- 1 bunch fresh parsley - chopped finely
- 3 TB olive oil
- juice of 1 lemon
- freshly ground pepper
- 200 grams halloumi sliced into 6 pieces
- 1 TB extra oil of choice for grilling halloumi
- 1 red onion
Directions
- Step 1 Heat oil in frying pan and when hot place halloumi in pan.
- Step 2 Grill on one side and then the other, but watch it carefully as it can burn very quickly. I like mine a golden brown as in my photo.
- Step 3 Drain on absorbant paper to remove excess oil and leave to cool.
- Step 4 Mix tabbouleh, tomatoes, olive oil, lemon juice, parsley and season to taste.
- Step 5 Serve on a bed of salad leaves and place grilled halloumi on top.
- Step 6 Bash some pomegranate seeds over the top for an extra splash of colour and taste and add some toasted pine nuts or cashews for extra crunch. For the tzatziki, mix 100 grams organic turkish yogurt, 1 crushed garlic clove, grated cucumber and season to taste – enjoy!