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

Beetroot, radish and halloumi salad by Love Radish

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Nutrition Facts

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

Cook Time5

Resting time30

Course: Lunch

Cuisine: British, Middle Eastern

Servings:

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