Broccoli Tabbouleh with Fried Halloumi
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This broccoli tabbouleh swaps most of the parsley for finely chopped broccoli, adding a satisfying crunch that makes it feel fresh and a little unexpected. Topped with golden, crispy halloumi, it’s substantial enough to serve as a light meal and fresh enough to work as a side dish any time of year.
Traditional tabbouleh is made almost entirely with parsley, which is delicious, but I started swapping most of it out for finely chopped broccoli years ago simply because I almost always have a head of broccoli in my fridge and fresh parsley is a little less reliable. What I didn’t expect was how much I’d love the result. The broccoli adds a satisfying crunch that straight parsley can’t quite match, and it soaks up the lemony olive oil dressing beautifully without wilting or getting soggy.
The rest of the salad follows the classic tabbouleh formula. Some fresh parsley and mint keep that bright, herby backbone intact, while chopped tomatoes add juiciness and a touch of sweetness. The dressing is simple, just good olive oil and plenty of lemon, which is all a salad this fresh really needs.
The fried halloumi on top is what takes this from a side dish to something you could easily make a meal of. It gets pan-fried until golden and slightly crispy on the outside, and that warm, salty bite against the cool, crunchy tabbouleh underneath is a combination that works really well. It adds substance and richness without weighing the whole dish down, and honestly it’s the part of the recipe I look forward to most.
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 a covered container in the fridge for up to 4 days. I like to 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
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