Broccoli Tabbouleh with Fried Halloumi
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Craving something fresh, crunchy, and full of flavor? This broccoli tabbouleh with fried halloumi is a zesty, golden-crisp party on your plate.
I never expected my broccoli tabbouleh with fried halloumi to become such a go-to dish, but now it’s a favorite in my kitchen. The finely chopped broccoli adds a fresh crunch and combines beautifully with bulgur, while herbs, lemon, and garlic bring that classic tabbouleh brightness.
The real star, though, is the fried halloumi – golden, salty, and perfectly crisp on the outside. It pairs so well with the freshness of the tabbouleh that every bite feels balanced and satisfying.
It’s quick to make, packed with flavor, and always gets compliments. Whether for a light dinner or a picnic side, this dish never disappoints.
A few ingredient notes
Fine bulgar: This might be hard to find, depending on where you live (I have to order it online). Quinoa makes a great substitute!
Olive oil: You’ll want to reach for your best bottle of olive oil; the strong flavor of high-quality olive oil adds a lot to this recipe. I LOVE all of the olive oils I’ve bought from this site, and I’ve tried a lot of them.
Halloumi: This firm, non-melting cheese is common in Greek cooking. If needed, you can use a similar type of cheese such as paneer or queso blanco.
How to store
Store the broccoli tabbouleh in an airtight container in the fridge for up to 4 days. Keep the fried halloumi separate and reheat it in a pan or toaster oven for the best texture before serving.
Broccoli Tabbouleh with Fried Halloumi
Ingredients
- ½ cup fine bulgur
- 1 lb broccoli
- 2 medium tomatoes (seeds removed and chopped small)
- 1 bunch parsley (finely chopped)
- ½ cup fresh mint (finely chopped)
- ¼ cup olive oil (see notes)
- 1 lemon (juiced)
- 1 teaspoon EACH: sea salt and pepper (more to taste)
Instructions
- Place the bulgar in a heat-proof bowl and pour boiling water over top. Cover the bowl (a plate works well) and let it steam for 10-15 minutes, until soft. Once soft, drain the water.½ cup fine bulgur
- Finely mince the broccoli florets and stems.1 lb broccoli
- Add the minced broccoli, tomato, parsley, and mint to a salad bowl. Pour the olive oil and lemon juice over top. Sprinkle with salt and pepper and toss well.2 medium tomatoes, 1 bunch parsley, ½ cup fresh mint, ¼ cup olive oil, 1 lemon, 1 teaspoon EACH: sea salt and pepper
- Heat the olive oil in a large frying pan over medium-high heat. Add the halloumi, making sure that the pieces aren't touching. Cook for 1-2 minutes per side, until brown.1 tablespoon olive oil, 1 block halloumi
- Add the halloumi to the salad bowl and toss. Serve right away.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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For more inspiration, check out all of my salad recipes!
