With a nod to middle-eastern flavours this herby, infused beetroot salad served with grilled halloumi ticks all the boxes when it comes to a healthy dish that doesn’t compromise on flavour.

Perfect for a work-from-home lunch or when you fancy something a little lighter for dinner. Recipe courtesy of Love Radish.

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Beetroot, radish and halloumi salad by Love Radish
Love Radish
Beetroot, radish and halloumi salad by Love Radish
Print Recipe
Nutrition Facts
Sweet Chilli Beetroot, radish, herb & bulgar wheat tabbouleh served with griddled halloumi
Amount Per Serving
Calories 234 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 136mg6%
Potassium 553mg16%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 8g9%
Protein 5g10%
Vitamin A 90IU2%
Vitamin C 15mg18%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Chilli Beetroot, radish, herb & bulgar wheat tabbouleh served with griddled halloumi

A nod to middle-eastern flavours.
Prep Time15 minutes
Cook Time5 minutes
Resting time30 minutes
Course: Lunch
Cuisine: British, Middle Eastern
Servings: 4
Calories: 234kcal
Author: Love Radish

Equipment

  • heat-proof bowl
  • Sieve
  • Mixing bowl
  • Griddle pan

Ingredients

  • 100 g bulgar wheat
  • 360 g (2 x180g packs) sweet chilli beetroot cut into wedges
  • 200 g radishes trimmed & quartered
  • 2 large bunches flat leaf parsley
  • 1 small bunch mint
  • 1 shallot very finely chopped
  • 3 tbsp extra virgin olive oil
  • ½ lemon (juice) to taste
  • salt & freshly ground black pepper
  • 1 tsp baharat spice blend

    (available from Barts spices)

  • 2 packs halloumi cheese cut into 1cm slices

  • a drizzle of olive oil to cook

Method

  • Add the bulgar wheat to a heat proof bowl and pour in enough freshly boiled water to cover. Cover with a tea towel or cling film and set aside for 10 minutes. Drain and rinse well under cold running water. Set aside in a sieve hung over a bowl to ensure it drains completely.
  • Meanwhile, add the Sweet Chilli Beetroot and radishes to a mixing bowl. Finely chop all the parsley, discarding the thick stalks but including thinner ones, and add to the bowl. Pick the mint leaves, discarding the stalks, and finely chop. Add to the bowl, along with the chopped shallot.
  • Add the drained bulgar wheat and baharat spices and stir everything together. Finally add the olive oil and lemon juice to taste, seasoning with salt and black pepper. Set aside for 30 minutes to allow the flavours to infuse.
  • Preheat a griddle pan to smoking hot. Drizzle a little oil over the cheese then griddle for a couple of minutes on each side until crisp.
  • Give the tabbouleh a final stir and spoon into a serving dish. Top with the halloumi and serve immediately.

Notes

Sweet chilli beetroot can be purchased from Marks and Spencer. It can also be purchased in Tesco and Waitrose as Sweetfire® or in Sainsbury’s as Sweet Flame. Or choose a different flavour from the infused beetroot ready-to-eat range, which includes Spicy Sweet and Fiery Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Red Wine Vinegar & Orange Blossom Honey Beetroot (M&S), Sweetfire® Beetroot Wedges (Waitrose), Juniper & Black Pepper in Red Wine Vinegar Baby Beetroot (Morrison’s), Lime Zest Baby Beetroot (Waitrose) , Juniperberry & Black Pepper Cocktail, Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Honey & Ginger Baby Beetroot (Asda)

Nutrition

Calories: 234kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 136mg | Potassium: 553mg | Fiber: 6g | Sugar: 8g | Vitamin A: 90IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

Courtesy of Love Radish

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