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Member recipe

Tabbouleh salad with halloumi

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Cooking time

Prep: 15 minutes Cook: 20 minutes

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Serves 4

Fully of salty flavour, good summer staple

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  • 1 cos lettuce
  • extra virgin olive oil
  • 200g bulgar wheat
  • 1 x 250g pack halloumi cheese
  • 1 small bunch of fresh mint
  • 1 small bunches of fresh flat-leaf parsley
  • 6 spring onions
  • 3 ripe large tomatoes
  • 2 lemons


  1. Wash cos lettuce leaves in cold water, spin dry them all and put on to plates. Cover the bulgar wheat with boiling water and bring to the boil

  2. Reduce to a simmer over a low heat and cook for 10 minutes (or until tender). Finely chop the mint leaves and parsely leaves, trim and finely slice the spring onions and chop the tomatoes into small pieces

  3. Add the herbs, spring onions and tomatoes to a bowl

  4. Drain the bulgar wheat and tip into a large bowl. Squeeze the juice of half a lemon over the bulgar wheat. Add a tbsp of extra virgin olive oil, and season with salt and cracked pepper

  5. Cut the halloumi into 1cm slices, then in half length ways (12 pieces, 3 for each person). Grill the halloumi slices on a hot griddle pan (1-2 min on each side)

  6. Add the chopped herbs, spring onions and tomatoes to the bowl of bulgar wheat. Spoon the tabbouleh onto the cos leaves and add the halloumi pieces. Cut the remaining lemon into wedges for squeezing over

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