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Herbed Tabbouleh with Halloumi and Pomegranate

Appetisers & Sides

Main Ingredient: Halloumi
Prep Time: 30 mins
Cook Time: 20 mins
Serves: 8
Recipe by: Le Creuset

Ingredients

Ingredients

500g bulgur wheat
3 – 4 Tbsps. extra virgin olive oil
Zest and juice of a lemon
2 tsp Dijon mustard
1 Tbsps. balsamic vinegar
Sea salt and freshly ground black pepper, to taste
Mixed exotic tomatoes, chopped
20g basil, chopped
15g flatleaf Italian parsley, chopped
15g mint, chopped
175g pomegranate rubies
Halloumi, cubed

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Main Ingredient: Halloumi
Prep Time: 30 mins
Cook Time: 20 mins
Serves: 8
Recipe by: Le Creuset

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A classic Middle Eastern salad that is vibrant, colourful and flavourful. A perfect side to help add some colour and taste to your dinner.

INSTRUCTIONS:

In a casserole, boil the bulgur wheat in salted water. Once it has cooked, drain it completely and let it cool to one side.
Meanwhile, at the bottom of Le Creuset Fleur Multi Bowl, make a dressing with the olive oil, zest and juice of the lemon, Dijon mustard, balsamic and seasoning. Whisk to combine and add a little honey or brown sugar for sweetness if you like.
Add the chopped tomatoes in and mix with the dressing. Leave to marinate for 15 minutes. Fold through the herbs, half of the pomegranate rubies and all of the bulgur wheat until evenly distributed.
In a dry non-stick pan, fry bite-sized cubes of halloumi (in batches) for 20 seconds on each side until golden and crisp. Serve warm on top of the tabbouleh with the remaining pomegranate rubies.

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