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Raw kale tabbouleh with fried halloumi recipe
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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
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
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Energy
1895kj
451kcal
23%
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Fat
20g
28%
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Saturates
8g
40%
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Sugars
22g
24%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 51g
Protein 20.5g
Fibre 4.1g
Method
- Bring a pan of water to the boil, add the bulgur wheat, cover, then cook for 15 mins. Drain the excess liquid and cool.
- 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.
- Stir through the kale, tomatoes, cucumber, herbs and raisins, mix well, then season with black pepper.
- 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.