Beetroot Tabbouleh with Griddled Halloumi
By Love Beetroot
Published on 28 December 2022
With a nod to middle-eastern flavours this herby beetroot salad with halloumi tickes all the boxes when it comes to a healthy dish that doesn't compromise on flavour.Time and servings
40 minsTotal time
4Servings
30 minsPrep time
10 minsCooking time
Ingredients
- 100 g of bulgar wheat, or spelt
- 360 g of cooked beetroot, cut into wedges
- 3 tbsp of extra virgin olive oil
- 200 g of radishes, trimmed and quartered
- 2 large bunches of flat leaf parsley
- 1 small bunch of mint
- 1 shallot, very finely chopped
- 0.5 lemon, juiced, to taste
- 2 halloumi cheese blocks, cut into 1cm slices
- 1 tsp of harissa spice blend
Method
Step 1
Add the bulgar wheat to a heat proof bowl and pour in enough freshly boiled water to cover. Cover with a tea towl or cling film and then 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.Step 2
Meanwhile add the beetroot and radishes to a mixing bowl. Finely chop all the parsley, discarding the thick stalks but including the 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.Step 3
Add the drained bulgar wheat and harissa spices and stir everything together. Finally add the olive oil and lemon juice to taste, seasoning with salt and pepper. Set aside for half an hour to allow the flavours to infuse.Step 4
Preheat a griddle pan to smoking hot. Drizzle a little olive oil over the cheese and then griddle for a couple of minutes on each side until crisp. Give the tabbouleh a stir then spoon into a serving dish. Top with the halloumi and serve.