Tabbouleh with Grilled Halloumi Recipe

There’s something magical about a sunlit kitchen filled with the smell of fresh herbs, especially when you’re preparing something as delightful as Tabbouleh with Grilled Halloumi. This recipe is a tribute to the vibrant and nourishing cuisine that brings families together. Imagine a warm summer afternoon, sharing stories around a rustic wooden table while enjoying a cool glass of iced tea. This tabbouleh, with its finely chopped parsley, mint, and luscious tomatoes, combined with the irresistible golden finish of halloumi cheese, is perfect for such moments. It’s a dish that invites creativity and togetherness, making it a must-try for your family gatherings or a special dinner with loved ones.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 2 cups finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 2 large tomatoes, finely diced
• 1/4 cup finely chopped red onion
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/3 cup extra-virgin olive oil
• Salt and pepper to taste
• 200g halloumi cheese, sliced

Instructions

1. Begin by preparing the bulgur wheat. Place the bulgur in a large bowl and pour the boiling water over it. Cover the bowl and let it sit for about 15 minutes until the bulgur soaks up the water and softens.
2. Fluff the bulgur with a fork and let it cool to room temperature.
3. Meanwhile, in a separate large bowl, combine the chopped parsley, mint, tomatoes, and red onion.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
5. Once the bulgur has cooled, add it to the herb and tomato mixture. Pour the lemon dressing over the tabbouleh and toss everything together gently to combine.
6. Set a grill pan over medium-high heat. Once hot, place the halloumi slices on the grill, cooking for 2-3 minutes on each side until they are nicely charred and golden brown.
7. Top the tabbouleh with the grilled halloumi slices.

Helpful Tips

For a burst of additional flavors, you can add finely chopped cucumbers or pomegranate seeds to the tabbouleh. If you’re new to grilling halloumi, ensure the grill pan is hot enough to create those beautiful char lines without sticking.

Storage Instructions

Store the tabbouleh in an airtight container in the refrigerator for up to 2 days. Keep the grilled halloumi separate to avoid it becoming soggy; reheat on the grill or in a pan just before serving.

Ingredient Substitutions

If you’re unable to find bulgur wheat, quinoa makes an excellent substitute, giving a delightful texture while keeping the dish gluten-free. Feel free to use green onions instead of red onions for a slightly milder taste.

Pairing Suggestions

Tabbouleh with Grilled Halloumi pairs beautifully with a glass of chilled iced tea or fresh lemonade. Complement the meal with some warm pita bread and hummus for a truly satisfying experience.

At Zynahz, our mission is to inspire joy and creativity in your kitchen adventures, bringing families closer with delightful and nourishing meals. We encourage you to try this vibrant Tabbouleh with Grilled Halloumi recipe and share your results with us. Spread the love and share this recipe with your friends and family. Don’t forget to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest updates.