Herby Tomato Bulgur Wheat & Quinoa Tabbouleh with Halloumi

Although far too many of us still skip breakfast, workweek day lunch also remains a very neglected meal. A plastic packet sandwich at your desk is never going to be very pleasing or satisfying, and its nutritional value is questionable at best. Why not pack up something more substantial and better for you to boot, or enjoy at home. Once made the tabbouleh will last for a couple of days in the fridge. Perfect for taking to work, grabbing when baby is asleep or between appointments. We've used a bulgur wheat and quinoa mix for extra texture, but you could use just bulgur wheat or just quinoa. Add chopped pepper, olives or a tin of beans to the mix, or top with some avocado slices instead to make it vegan.

Herby Tomato Bulgur Wheat & Quinoa Tabbouleh with Halloumi

Serves 3-4


150g bulgur wheat & quinoa
250g cherry tomatoes, halved
half a cucumber, diced
6 spring onions, finely sliced
25g flat leaf parsley, chopped
25g mint, chopped
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. tomato puree
half a large red chilli, finely chopped (optional)
250g halloumi


1. Rinse the bulgur wheat and quinoa in cold water, then add to 500ml of boiling water.  Bring to the boil again, then lower the heat and simmer for 15 minutes.

2. Prepare the vegetables.  Remove the bulgur wheat and quinoa when most of the liquid has been absorbed and it is tender.  Drain and put to one side.

3. Make the dressing by combining the lemon juice, olive oil, tomato puree and chilli.

4. Slice the halloumi and place in a dry griddle pan over a medium-high heat.  Turn when one side is golden, remove from the heat when both sides are cooked.

5. Fluff the bulgur wheat & quinoa up with a fork, then mix the vegetables in.  Stir the dressing through then toss to combine.  Serve topped with slices of halloumi.

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