Tabbouleh with Grilled Halloumi
Why this recipe works
- Fresh and golden contrast: The cool, herb-heavy bulgur salad balances the warm grilled halloumi, giving the dish both freshness and savoury depth.
- Bright, balanced dressing: Lemon juice and zest cut through the richness and saltiness of the cheese while lifting the herbs and vegetables.
- Fast to prepare: The bulgur softens quickly with just-boiled water while the vegetables and herbs are chopped, keeping the whole dish practical for lunch.
- Flexible serving style: It works as a light main, part of a mezze spread, or a fresh side for grilled vegetables and flatbreads.
Get the most out of this recipe
Authenticity notes
- Parsley-led style: Tabbouleh is traditionally a herb-forward Levantine salad, with bulgur playing a supporting role rather than dominating the bowl.
- Halloumi as a topping: Adding grilled halloumi makes the salad more substantial while keeping the familiar lemon, herb and grain base.
Ingredient notes
- Use firm tomatoes: Ripe but firm tomatoes give sweetness without making the salad watery.
- Chop herbs finely: Finely chopped parsley and mint distribute evenly through the bulgur and give tabbouleh its characteristic fresh texture.
- Adjust the lemon: Taste after mixing and add a little more lemon if the salad needs extra brightness.
Make-ahead tips
- Prepare the salad ahead: The tabbouleh can be made a few hours in advance and kept chilled, then tossed again before serving.
- Keep the halloumi separate: Store the grilled cheese separately from the salad so the herbs stay fresh and the halloumi can be reheated properly.
- Refresh the halloumi: Reheat the halloumi under a hot grill until piping hot throughout, then serve it immediately for the best texture.
Common mistakes
- Not draining the bulgur: Excess water from the bulgur can dilute the dressing and make the salad heavy, so drain it well before mixing.
- Grilling halloumi too long: Halloumi only needs brief grilling; too much time under the heat can make it dry and tough rather than golden and springy.
- Seasoning before tasting: Halloumi is naturally salty, so taste the dressed salad before adding any extra salt.
Equipment you'll need
Ingredients
Instructions
- Put the bulgur in a mixing bowl and pour over 250 ml just-boiled water from the kettle. Stir in the fine sea salt, then cover and leave for 10 minutes until tender. Fluff with a fork, then tip into a sieve to drain and cool slightly.
- Finely chop the fresh parsley and fresh mint, then add to a large bowl. Dice the tomato and cucumber, thinly slice the spring onion, and add them to the herbs. Add the cooled bulgur and toss well.
- Finely grate the lemon zest into the bowl, then squeeze in the juice. Add the olive oil and black pepper, then mix thoroughly and taste for seasoning. Set aside while you grill the halloumi.
- Heat the grill to medium-high. Slice the halloumi into 1 cm thick pieces, then grill for 1 to 2 minutes per side until golden with light char marks. Serve the tabbouleh topped with the grilled halloumi, spooning over any juices from the board.
Recipe notes
Tips
- For the freshest flavour, chop the herbs finely and mix them through the bulgur while it is still slightly warm so it absorbs the dressing.
- If you are serving later, keep the halloumi separate and grill it just before eating so it stays golden and squeaky.
- If you are pregnant, elderly, or immunocompromised, ensure the halloumi is heated until piping hot throughout.
Substitutions
- Replace bulgur with quinoa for a gluten-free version; cook and cool it before mixing with the herbs and vegetables.
- Replace lemon with lime for a slightly sharper, more aromatic citrus dressing.
- Replace olive oil with avocado oil for a milder, more neutral dressing.
Storage
- Refrigerate up to 2 days
- Store the tabbouleh and halloumi separately in airtight containers. Reheat the halloumi in a hot grill for 1 to 2 minutes per side until piping hot, and toss the tabbouleh again before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Gluten Milk Wheat
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