Raw kale tabbouleh with fried halloumi recipe

3 ratings

Adding a handful of peppery kale to a classic tabbouleh and topping with slices of halloumi will turn an already tasty dish into one that’s bursting full of delicious new flavours. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 451 calories / serving

Ingredients

  • 150g bulgur wheat
  • 3 tbsp olive oil
  • 1 lemon, zested and juiced
  • 1 small shallot, finely chopped
  • 1 tsp ground cumin
  • 100g kale, very finely chopped
  • 230g pack sweet vine ripened tomatoes, chopped
  • ½ cucumber, diced
  • handful chopped mint
  • handful flat-leaf parsley, chopped
  • 100g raisins
  • 225g pack lighter halloumi, sliced into 12

Each serving contains

  • Energy

    1895kj
    451kcal
    23%
  • Fat

    20g 28%
  • Saturates

    8g 40%
  • Sugars

    22g 24%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 51g Protein 20.5g Fibre 4.1g

Method

  1. Bring a pan of water to the boil, add the bulgur wheat, cover, then cook for 15 mins. Drain the excess liquid and cool.
  2. In a bowl, whisk 2 tbsp olive oil, the lemon juice and zest, the shallot and the cumin. Stir into the bulgur wheat, reserving some to drizzle.
  3. Stir through the kale, tomatoes, cucumber, herbs and raisins, mix well, then season with black pepper.
  4. Heat a frying pan over a medium heat and add the remaining oil. Fry the halloumi for 1-2 mins on each side, until crisp and golden. To serve, top the tabbouleh with the halloumi and drizzle with the remaining dressing.
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