Raw kale tabbouleh with fried halloumi

Ingredients

150g (5oz) bulgur wheat

3 tbsp olive oil

1 lemon, zested and juiced

1 small shallot, finely chopped

1 tsp ground cumin

100g (3 1/2oz) kale, very finely chopped

1 x 230g pack sweet vine ripened tomatoes, chopped

1/2 cucumber, diced 

handful chopped mint

handful chopped flat-leaf parsley

100g (3 1/2oz) raisins

1 x 225g pack lighter halloumi, sliced into 12

Adding a handful of peppery kale to a classic tabbouleh and topping with slices of halloumi, will turn an already tasty dish into one that’s bursting full of delicious new flavours.

Bring a pan of water to the boil, add the bulgur wheat, cover, then cook for 15 minutes. Drain excess liquid and cool.

1. In a bowl, whisk 2 tbsp olive oil, the lemon juice and zest, the shallot and the cumin. Stir into the bulgur wheat, reserving some to drizzle.
2. Stir through the kale, tomatoes, cucumber, herbs and raisins, mix well, then season with black pepper.
3. Heat a frying pan over a medium heat and add the remaining oil. Fry the halloumi for 1-2 minutes on each side, until crisp and golden. To serve, top the tabbouleh with the halloumi and drizzle with the remaining dressing.

Source: realfood.tesco.com