Crispy Halloumi and Tabbouleh Bowls with Lemon Tahini

Ingredients

• 500 g halloumi
• 200 g bulgur wheat
• 60 g flat-leaf parsley
• 20 g fresh mint
• 3 tomatoes
• 4 spring onions
• 2 lemon
• 60 ml tahini
• 3 tbsp olive oil

Method

1. 1

   Cook the bulgur wheat in boiling salted water for 12 minutes, then drain thoroughly and spread on a tray to cool slightly.

2. 2

   Finely chop the parsley and mint. Dice the tomatoes and finely slice the spring onions. Combine with the bulgur, 2 tbsp olive oil, juice of 1 lemon and seasoning to make the tabbouleh.

3. 3

   Whisk together the tahini, juice of the second lemon and 4 tbsp water until smooth. Season.

4. 4

   Slice the halloumi into 1cm planks. Heat the remaining olive oil in a non-stick frying pan over a high heat and fry the halloumi for 2–3 minutes each side until deeply golden.

5. 5

   Divide the tabbouleh between four bowls, top with crispy halloumi slices and drizzle over the lemon tahini.