Tabbouleh is a Middle Eastern dish traditionally made with lots of parsley, tomatoes, mint and bulgur wheat! We're putting our own twist on it with the addition of cherry tomatoes and apples, served with smoky pan-fried Halloumi cheese!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Paprika-Sumac Blend
Prep: Wash and dry all produce. In a small pot, bring 1 cup salted water (double for 4 people) to a boil. Cut the tomatoes in half. Finely chop the parsley and mint leaves. Cut the apple into 1/2-inch cubes. Zest, then juice the lemon. Cut halloumi into 1/4-inch thick slices. In a large bowl, stir 1/2 pkg red onion (1 pkg for 4 people) with 1/4 cup lemon juice (double for 4 people). Set aside.
Cook the bulgur: Add the bulgur to the boiling water and remove from heat. Cover with a lid and let stand until tender and water has been absorbed, 16-18 min.
Prep the halloumi: Meanwhile, dry the halloumi with paper towels. In a large bowl, whisk the spice blend, 1 tbsp lemon juice (double for 4 people), 1/2 pkg honey (1 pkg for 4 people), and as much cayenne as you like. Add a drizzle of oil – just enough to make the mixture runny. Add the halloumi slices and coat all over.
Pan-fry the halloumi: Heat a large non-stick pan over medium-high. Add the halloumi to the dry pan. (Keep the marinade in the bowl – we'll use it later to drizzle over the finished dish!) Cook until golden-brown, 2-3 min per side.
Assemble the tabbouleh: In the same bowl with the red onion, add the lemon zest, apple, tomato, parsley, half the mint and a drizzle of oil. (Taste and add more lemon juice, 1 tsp at a time, if you want the tabbouleh more tangy.)
Finish and serve: Stir the bulgur into the tabbouleh. Divide the tabbouleh between plates and serve alongside the smoky halloumi slices. Sprinkle with the remaining mint and drizzle with remaining marinade. Enjoy!