Broccoli Tabbouleh with Fried Halloumi
This broccoli tabbouleh with fried halloumi is a fresh twist on the classic. It's herby, lemony, and packed with crunch, plus golden, crispy halloumi for that irresistible salty bite. Trust me, this one’s seriously delicious!
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
Olive oil: Use the best olive oil that you have for this recipe, preferably one made for drizzling on salads. Some of my favorite olive oils come from this site (not an affiliate link; I genuinely love all the olive oil I've bought from them).
Serving: 1 = 1/6th of the recipe, Calories: 185kcal, Carbohydrates: 18g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 426mg, Potassium: 483mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1777IU, Vitamin C: 96mg, Calcium: 73mg, Iron: 2mg