Halloumi Tabbouleh with Sumac and Olive Oil Dressing
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 & Olive Oil Dressing
Course: Main, SaladsCuisine: MediterraneanDifficulty: Medium4
servings20
minutes15
minutesPick 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
1/3cuprobust extra virgin olive oil (plus additional oil for frying the halloumi)
1/2teaspoonground sumac
1eachlemon, juiced
1teaspoonhoney
1/2teaspoonsalt
2cupscooked bulgur
1cupfresh parsley, chopped
1/2cupfresh mint, chopped
1/4cupscallions, chopped
1/2cupcucumber, small diced
1cuptomato, small diced
8oz.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.
Discover more recipes with extra virgin olive oil.
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