Sweet Chilli Beetroot, Radish, Herb and Bulgur Tabbouleh with Grilled Halloumi
Next time you're firing up the barbecue, why not griddle halloumi and serve it alongside this substantial salad?
- Serves:
- 4
- Ready in:
Ingredients
- 100g bulgur wheat
- 2 x 180g packs Sweet Chilli Beetroot, cut into wedges
- 200g radishes, trimmed & quartered
- 2 large bunches flat leaf parsley
- 1 small bunch mint
- 1 shallot, very finely chopped
- 3 tbsp extra virgin olive oil
- juice of ½-1 lemon, to taste
- salt and freshly ground black pepper
- 1 tsp baharat spice blend (available from Barts spices)
- 2 packs halloumi cheese, cut into 1cm slices
- a drizzle of olive oil, to cook
Method
- 1
Add the bulgur wheat to a heatproof bowl and pour in enough freshly boiled water to cover. Cover with a tea towel or clingfilm and set aside for 10 minutes. Drain and rinse well under cold running water. Set aside in a sieve hung over a bowl to ensure it drains completely.
- 2
Meanwhile, add the beetroot and radishes to a mixing bowl. Finely chop all the parsley, discarding the thick stalks but including thinner ones, and add to the bowl. Pick the mint leaves, discarding the stalks, and finely chop. Add to the bowl, along with the shallot.
- 3
Add the drained bulgur wheat and baharat spices and stir everything together. Finally add the olive oil and lemon juice to taste, seasoning with salt and black pepper. Set aside for 30 minutes to allow the flavours to infuse.
- 4
Preheat a griddle pan to smoking hot. Drizzle a little oil over the cheese then griddle for a couple of minutes on each side until crisp.
- 5
Give the tabbouleh a final stir and spoon into a serving dish. Top with the halloumi and serve immediately.
Sweet Chilli Beetroot, Radish, Herb and Bulgur Tabbouleh with Grilled Halloumi was taken from 67 of COOK VEGETARIAN
Download this issue now! Available on your Newsstand...
New recipes
Quick and Firey Enchiladas
- Serves:
- 4
- Ready in:
Guacamole with Veggie Chilli and Walnut Burritos
- Serves:
- 4
- Ready in:
Spinach and Tomato Tortilla Zapata
- Serves:
- 4
- Ready in:
sign up to our
follow us on twitter!
- 100g bulgur wheat
- 2 x 180g packs Sweet Chilli Beetroot, cut into wedges
- 200g radishes, trimmed & quartered
- 2 large bunches flat leaf parsley
- 1 small bunch mint
- 1 shallot, very finely chopped
- 3 tbsp extra virgin olive oil
- juice of ½-1 lemon, to taste
- salt and freshly ground black pepper
- 1 tsp baharat spice blend (available from Barts spices)
- 2 packs halloumi cheese, cut into 1cm slices
- a drizzle of olive oil, to cook
- 1
Add the bulgur wheat to a heatproof bowl and pour in enough freshly boiled water to cover. Cover with a tea towel or clingfilm and set aside for 10 minutes. Drain and rinse well under cold running water. Set aside in a sieve hung over a bowl to ensure it drains completely.
- 2
Meanwhile, add the beetroot and radishes to a mixing bowl. Finely chop all the parsley, discarding the thick stalks but including thinner ones, and add to the bowl. Pick the mint leaves, discarding the stalks, and finely chop. Add to the bowl, along with the shallot.
- 3
Add the drained bulgur wheat and baharat spices and stir everything together. Finally add the olive oil and lemon juice to taste, seasoning with salt and black pepper. Set aside for 30 minutes to allow the flavours to infuse.
- 4
Preheat a griddle pan to smoking hot. Drizzle a little oil over the cheese then griddle for a couple of minutes on each side until crisp.
- 5
Give the tabbouleh a final stir and spoon into a serving dish. Top with the halloumi and serve immediately.
Next time you're firing up the barbecue, why not griddle halloumi and serve it alongside this substantial salad?
Sweet Chilli Beetroot, Radish, Herb and Bulgur Tabbouleh with Grilled Halloumi was taken from 67 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
