Herb tabbouleh with grilled halloumi - How to make Herb tabbouleh with grilled halloumi

The Grilled Recipes kitchen invites you to try Herb tabbouleh with grilled halloumi Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Herb tabbouleh with grilled halloumi. 

A simple, healthy veggie lunch that will bring summery flavours to your table all through the year

Serves 4
Prep 20 mins
Cook 10 mins


150g bulgar wheat
4 lemons , 2 juiced, 2 halved to serve
olive oil
6 spring onions , sliced
small bunch parsley , finely chopped
small bunch mint , finely chopped
150g cherry tomatoes , halved
½ cucumber , chopped
250g halloumi cheese , cut into 8 slices


Put the bulgar wheat in a large bowl and pour over 250ml boiling water. Allow to sit for 10 minutes then fluff up. Mix the lemon juice, 2 tbsp olive oil, the spring onions and a large pinch of the herbs. Season and mix again. Reserve a couple of tbsp of the dressing and pour the rest over the bulgar wheat. Mix well and add the remaining herbs, tomatoes and cucumber. Adjust the seasoning with additional salt and lemon.

Heat a little oil in a non-stick frying pan and brown the halloumi on both sides. Serve with the tabbouleh, the remaining dressing poured over and the lemon halves.

Nutrition per serving

391 kcalories, protein 17.3g, carbohydrate 31.8g, fat 22.6 g, saturated fat 10.3g, fibre 1g, salt 2.31 g

Recipe from olive magazine, April 2010. 

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