Broccoli Tabbouli with Grilled Halloumi
Broccoli rice is brilliant for upping your veg quota with minimal prep and you can either buy it pre riced, or simply chop up a head of broccoli into small, rice sized florets. Here we’ve added it to a nutty bulghur wheat tabbouli for a versatile dish that’s truly feast-worthy, as well as being a great go-to for a quick weeknight dinner.
Ingredients
½ cup bulghur wheat
1 bag broccoli rice (or one head of broccoli, chopped into small florets)
Grated zest and juice of 1 lemon, plus some wedges to serve
1 Tbsp harissa
2 tsp maple syrup
3 Tbsp extra virgin olive oil
½ telegraph cucumber, cut into a small dice
1 cup picked parsley leaves, chopped
½ cup mint leaves, shredded
2 packs halloumi (or use 200g feta crumbled), sliced and patted dry
Method
Put the bulghur wheat into a heatproof bowl with ½ teaspoon salt and cover with boiling water. Cover the bowl with clingfilm or a pot lid and leave for 10 minutes. Drain well and set aside to cool.
Put the broccoli rice into a heatproof bowl. Cover with boiling water, leave for 1 minute, then drain well. Refresh in cold water, then drain again.
For the dressing, combine the lemon juice and zest, harissa, maple syrup, and extra virgin olive oil in a small bowl. Just before serving, toss the bulghur wheat, broccoli rice, and cucumber together with the dressing and the herbs. Add salt and pepper to taste.
Heat a large frying pan and drizzle with a little oil. Add the halloumi slices and cook over a medium heat until golden, then flip over and repeat.
To serve, put the tabbouli into a large serving dish and top with the grilled haloumi. Serve with lemon wedges alongside.