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Halloumi & Tabbouleh Salad

Ingredients

50g High Weald organic Halloumi

40g Hungry Guest Dukkah

20ml extra virgin olive oil

100g bulgur wheat

250g tomatoes

30g red onions

50g fresh parsley

15g fresh mint

35g lemon juice

60ml extra virgin olive oil

Salt and pepper to season

SERVES 4  PREP TIME 20 MINS  COOKING TIME 5 MINS

METHOD

  • Slice the halloumi into 5mm thick slices,mix the olive oil with the dukkah and coat the halloumi. Leave covered in the fridge until needed.
  • Bring a pan of salted water to the boil, remove from heat and add the bulgur wheat. Leave to stand for 20 minutes.
  • Drain off excess water then rinse with cold water until cool. Drain.
  • Finely dice the tomatoes and red onions and chop the herbs.
  • Stir into the drained, cool bulgur wheat with the remainder of the ingredients, mix well and season to taste.
  • To cook the halloumi heat a griddle pan over a high heat, once hot sear halloumi for 2 minutes on each side, or until starting to brown.
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