` Halloumi Tabbouleh with Sumac and Olive Oil Dressing - Olive Oil Times

Halloumi Tabbouleh with Sumac and Olive Oil Dressing

A very tasty vegetarian dish using the remarkably fry-able cheese, halloumi. A peppery Mediterranean EVOO brings out the fresh and vibrant flavors of the tabbouleh. The citrus pops between the sumac and lemon round everything out nicely.
Halloumi Tabbouleh with Sumac and Olive Oil Dressing
Halloumi Tabbouleh with Sumac and Olive Oil Dressing
Sep. 14, 2020
Patterson Watkins

Sumac is a won­der-spice hail­ing from the east­ern Mediterranean and Middle East. The berries are ground into this beau­ti­ful red­dish spice thats flo­ral in fra­grance and tangy in taste. Halloumi is a delight­ful sqeaky’ cheese (rem­i­nis­cent or moz­zarella or cheese curbs) that has a nice but­tery fla­vor. This cheese’s pop­u­lar is mainly due to it’s abil­ity to stand up to pan fry­ing (sans bat­tered or breaded), cre­at­ing a really nice outer crust ~lock­ing in the melty good­ness. 

halloumi-tabbouleh-with-sumac-and-olive-oil-dressing-olive-oil-times-halloumi-tabbouleh-with-sumac-amp-olive-oil-dressing

Halloumi Tabbouleh with Sumac & Olive Oil Dressing

5 from 4 votes
Course: Main, SaladsCuisine: MediterraneanDifficulty: Medium
Servings

4

serv­ings
Prep time

20

min­utes
Cooking time

15

min­utes

Pick an olive oil that’s pep­pery and robust for this recipe. The sharper notes mel­low out the rich cheese and add depth to the tab­bouleh. The tab­bouleh is best served fresh, but, the dress­ing can be made a cou­ple of days ahead of time to save on prep. If this is your first time cook­ing bul­gur wheat, a sim­ple ratio of 1 part bul­gur to 2 parts liq­uid (we like using veg­etable or chicken broth) will result in fluffy per­fec­tion. If you’re strug­gling to find bul­gur, cous­cous is a great sub­sti­tu­tion.

Ingredients

  • 1/3 cup robust extra vir­gin olive oil (plus addi­tional oil for fry­ing the hal­loumi)

  • 1/2 tea­spoon ground sumac

  • 1 each lemon, juiced

  • 1 tea­spoon honey

  • 1/2 tea­spoon salt

  • 2 cups cooked bul­gur

  • 1 cup fresh pars­ley, chopped

  • 1/2 cup fresh mint, chopped

  • 1/4 cup scal­lions, chopped

  • 1/2 cup cucum­ber, small diced

  • 1 cup tomato, small diced

  • 8 oz. 8 oz. block hal­loumi, cut into thick rec­tan­gles

Directions

  • Combine olive oil, sumac, lemon juice, honey and salt in a large bowl and whisk to com­bine the dress­ing.
  • Add cooked bul­gur, pars­ley, mint, scal­lions, cucum­ber and toma­toes to the bowl with the dress­ing and toss to com­bine. Set the tab­bouleh aside until ready to serve. 
  • Preheat a large non-stick skil­let over medium-high heat. Once the pan is hot driz­zle with about 1 – 2 table­spoons of olive oil. Carefully add hal­loumi slices to the skil­let (work­ing in batches if nec­es­sary) and fry until golden brown on both sides, about 2 – 3 min­utes. 
  • To serve, divide tab­bouleh between plates and top with hal­loumi. 

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