Raw kale tabbouleh with fried halloumi recipe
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- Serves 4
- 10 mins to prepare and 20 mins to cook
- 451 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1895kJ 451.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 22g
of the Reference intake
Carbohydrate 51.0gProtein 20.5gFibre 4.1g
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- 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.
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