Herbed Tabbouleh with Halloumi and Pomegranate
- 500g bulgur wheat
- 3 – 4 Tbsps. extra virgin olive oil
- Zest and juice of a lemon
- 2 tsp Dijon mustard
- 1 Tbsps. balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
- Mixed exotic tomatoes, chopped
- 20g basil, chopped
- 15g flatleaf Italian parsley, chopped
- 15g mint, chopped
- 175g pomegranate rubies
- Halloumi, cubed
In a casserole, boil the bulgur wheat in salted water. Once it has cooked, drain it completely and let it cool to one side.
Meanwhile, at the bottom of Le Creuset Fleur Multi Bowl, make a dressing with the olive oil, zest and juice of the lemon, Dijon mustard, balsamic and seasoning. Whisk to combine and add a little honey or brown sugar for sweetness if you like.
Add the chopped tomatoes in and mix with the dressing. Leave to marinate for 15 minutes. Fold through the herbs, half of the pomegranate rubies and all of the bulgur wheat until evenly distributed.
In a dry non-stick pan, fry bite-sized cubes of halloumi (in batches) for 20 seconds on each side until golden and crisp. Serve warm on top of the tabbouleh with the remaining pomegranate rubies.