My boys always devour my recipes, and I know this tangy Halloumi Tabbouleh will be another winner. Creamy halloumi, fresh herbs, and a bright lemon dressing – it’s the perfect healthy-ish treat they’ll love.

See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Here you can find more of My Recipes with Halloumi.

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Halloumi Tabbouleh

Prep Time20 minutes mins

Course: Salad

Cuisine: Cypriot

Servings: 6 People

Ingredients

• 1 Pissourkotiko Traditional Sheep Halloumi , Charalambides Christis, cut in cubes
• 2 Bunches Fresh Parsley , large stems discarded, finely chopped
• 1 Bunch Fresh Mint , leaves picked, finely chopped
• ½ Small Red Onion , finely chopped
• 1 Tomato , deseeded and finely chopped
• 50 g Bulgur
• ½ tsp Aleppo Peppers , grinded
• 1 tbsp Sumac
• 1 tsp Fine Sea Salt
• 5 tbsp EVOO , Extra Virgin Olive Oil
• 50 ml Lemon , or as much as you like

Instructions

• In a food processor with the blades on add the halloumi, but keep 3 slices behind, and work until finely chopped. Remove from the food processor’s bowl and keep aside.
• Place a frying pan on medium/low heat and pour 1 tbsp of oil. A minute later add the 3 slices of halloumi and fry for 2-3’ per side and until golden brown. Remove from the pan and keep aside.
• In the meantime, place the bulgur in a bowl with cold water double its volume. Soak for 1 hour then place in a fine sieve and gently squeeze to remove the extra water.
• Put in a large bowl all the ingredients and toss. Pour the remaining 4 tbsp of oil and add as much lemon as you like. Add on top the fried halloumi slices and serve.

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