Tabbouleh with Halloumi

Ingredients

• 500 ml vegetable broth
• 250 g bulgur
• 400 g halloumi cheese
• 5 tbsp olive oil
• Salt
• Pepper
• 4 sprigs Mint
• 4 sprigs dill
• 20 g baby spinach (1 handful)
• 1 stalk Celery
• 0.5 bunch radishes
• 3 tbsp Lemon juice

Instructions

1. 1.

   Bring the broth to a boil in a pot. Rinse the bulgur in a sieve, add it to the broth and simmer over medium heat for 10 minutes. Remove from heat and cover; let stand for about 10 minutes until cooked through. Fluff with a fork and allow to cool slightly.

2. 2.

   Meanwhile cut the halloumi into slices about 1 cm thick. Heat 2 tbsp oil in a pan. Fry the halloumi on both sides for 2–3 minutes each over medium heat until golden brown, then season with salt and pepper.

3. 3.

   Wash and dry the herbs and spinach. Remove mint leaves and dill tips, roughly chop with the spinach. Trim and wash celery and radishes, slice finely. Mix the herbs, spinach, lemon juice and remaining oil into the bulgur; season with salt and pepper. Plate the tabbouleh and arrange halloumi slices on top. Enjoy immediately.