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- Beetroot Tabbouleh with Griddled…
Beetroot Tabbouleh with Griddled Halloumi
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 100g bulgar wheat , or spelt
- 360g cooked beetroot , cut into wedges
- 200g radishes , trimmed and quartered
- 2 large bunches of flat leaf parsley
- 1 small bunch of mint
- 1 shallot , very finely chopped
- 3 tbsp extra virgin olive oil
- ½ lemon , juiced, to taste
- 1 tsp harissa spice blend
- 2 halloumi cheese blocks , cut into 1cm slices
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.
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Value
Ocado Olive Oil 1L
1L£7.80
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Schwartz Harissa Seasoning 48g
48g£2.15
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