Tabbouleh with Grilled Halloumi and Pomegranate
Ready in 30 Minutes
Method
Pre-heat your grill to high. Bring 350ml of water to the boil with two thirds of the vegetable stock cube. Pour in the bulgar wheat, place a lid on the saucepan and rest off the heat for 25 minutes, or until the water has completely soaked into the wheat.
Coarsely chop the mint leaves and finely cut the red onion. Finally, cut the halloumi into slices about half a centimetre thick.
Cook the red onion in two teaspoons of olive oil on medium low heat for 15 minutes until they are soft and sweet. Keep an eye on them to make sure they don’t burn.
Brush the halloumi slices with a little bit of olive oil, put them on a baking tray and then put them on the highest shelf of the oven as close to the heat as possible. Grill each side for 1-2 minutes until golden brown. At this point take them out and keep them to the side for later.
Once the bulgar wheat is ready, break it up using a fork and mix it together with the rocket, mint, halloumi, red onion, cashew nuts and pumpkin seeds.
Pomegranates are messy little fellas, so dig out that shirt you keep for painting (we’ve all got one) and if you don’t want a pink chopping board then put a layer of cling film on it before you start chopping.
To serve, simply cut your pomegranate in half lengthways and then cut each of those halves lengthways again. Take each piece and remove the seeds by teasing them out with a spoon. Scatter on the tabbouleh and keep any extras for a healthy snack later!
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