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–+ servings
A large bowl of broccoli tabbouleh salad topped with slices of fried halloumi cheese, served with a wooden spoon. Plates, forks, and a glass of water are nearby.

Broccoli Tabbouleh with Fried Halloumi

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
A fresh, crunchy tabbouleh made with finely chopped broccoli, parsley, mint, and tomatoes in a simple lemon and olive oil dressing, topped with golden pan-fried halloumi for a satisfying, flavor-packed finish.

Ingredients

Fried Halloumi

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
    Cooked bulgar draining in a metal mesh strainer with black handles on a white marble surface, perfect for adding to your favorite Broccoli Tabbouleh or next Tabbouleh Recipe.
  • Finely mince the broccoli florets and stems.
    1 lb broccoli
    Finely chopped broccoli on a wooden cutting board with a chef’s knife, ready to be used in a fresh Broccoli Tabbouleh recipe, all set atop a white marble surface.
  • 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
    A white bowl filled with tabbouleh salad made of chopped parsley, tomatoes, and bulgur, placed on a white marble surface—perfect alongside crispy fried halloumi.
  • 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
    A stainless steel pan on a marble surface with several pieces of fried halloumi cheese being browned, perfect as a tasty topping for your favorite tabbouleh recipe.
  • Add the halloumi to the salad bowl and toss. Serve right away.
    A white bowl filled with broccoli tabbouleh salad topped with several pieces of golden-brown fried halloumi, placed on a white marble surface.

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