Tomato Tabbouleh

2
10 min
15 min
Print recipe
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Ingredients

  • 1 cup Tipiak Bulgur Wheat
  • 1 cup vegetable stock
  • 1 onion, finely chopped
  • 1 spoon tomato concentrate
  • 2 spoons parsley, chopped
  • 1 spoon mint, chopped
  • 1 tomato, diced
  • 1 green pepper
  • Juice of 1 lemon
  • 1 red chilli
  • Olive oil
  • Salt & pepper
  • 2 packets halloumi
  • Flour for dusting
  • 1 small tub Greek Yogurt
  • 1 tsp harissa
  • Zest and juice of 1 lemon
  • Extra mint leaves for garnish

Method

  1. Cook the onion in a spoon of oil, stir in the concentrate and veg stock, bring to the boil. Remove from heat, add the bulgur wheat and cover for 10 minutes.
  2. Fluff with a fork, mix in the parsley, mint, tomato, lemon juice, and chopped red chilli. Season to taste.
  3. Cut the halloumi into sticks, roll into flour and deep fry till golden.
  4. To make the spicy mayo, simply whisk together the harissa, lemon juice and Greek yoghourt.
  5. Serve the tomato bulgur with the halloumi fries and spicy yoghurt

Products used

Tipiak Bulgar Wheat 500g