Honey Halloumi with Bulgur Wheat Tabbouleh

• servings: 2 servings
• active time: 15mins
• total time: 30mins

Ingredients

1 Halloumi block

Honey

Cumin seeds

200g Bulgur wheat

1 Cucumber

300g Tomatoes

Lemon

2 Spring onion

Stock cube

Fresh Parsley

Olive Oil

Directions

1) Prep Veg & Boil Kettle

Slice cucumber lengthways, remove core, and dice. Chop cherry tomatoes, finely slice spring onion, and finely chop parsley. Dissolve stock cube in 500ml boiling water; reserve 100ml per person for the bulgur.

2) Cook Bulgur Wheat

Heat a non-stick saucepan with a little oil over medium heat. Add bulgur wheat and toast for 2–3 mins, stirring, until nutty and fragrant. Add the hot stock (100ml per person). Once bubbling, turn off heat, cover, and leave for 10–12 mins to absorb. Transfer to a bowl and fluff with a fork to cool.

3) Make the Salad

Combine the chopped veg and cooled bulgur in a large bowl. Drizzle with olive oil, season with salt, pepper, and 1–2 tbsp lemon juice. Mix well and set aside.

4) Cook Halloumi

Cut halloumi into 1cm slices or cubes. Heat a non-stick pan or griddle over medium heat. Fry halloumi for 1–2 mins each side until golden. Drizzle with honey, sprinkle with cumin seeds, and toss until sticky.

5) Serve

Spoon the salad onto plates and top with halloumi. Enjoy!