Cabbage ‘tabbouleh’ with Grilled Halloumi


It’s getting to that point of summer where it’s getting too sticky to live. I keep waiting and waiting for the rain to come and give us a lift from the sheer humidity pressing down on us, but there’s no show. We’re eating a little later than we usually would because of this, because it’s too hot all day everyday to sit inside, but it’s nicer to wait until eight or nine to eat because it’s still extremely light outside but it doesn’t feel like being thrown into a gigantic hair dryer on full blast.


I have to call it ‘tabbouleh’ because I added leftover cabbage, and because it’s not quite green enough to look like your normal tabbouleh. So this is a little bit like a reverse ‘tabbouleh’, I suppose. This was my first time making anything with bulgur wheat at home, but it was an immediate hit. I’m not a fan of couscous at all, but this was light and fresh, and pared perfectly alongside some grilled halloumi.

I had to cook this twice, however, because my first attempt at cooking bulgur wheat turned into bulgur wheat porride. Ooops. I decided to retry, and I’m glad. My intro to bulgur wheat might otherwise been a bit less pleasant than it turned out.


Serves 3-4.Ā 120g of bulgur wheat, plus 300ml of water
4 small cherry tomatoes, chopped
50 g of cucumber, chopped
handful of mint
handful of parsley
handful of chives
1/2 of a small cabbage, chopped
2 tbsp of lemon juice
drizzle of olive oil
salt and pepper

blocks of halloumi, sliced (we took 2 for 3 people)
olive oil

First cook your bulgur wheat. Pour in the bulgur and the water in a pan, and bring to a boil. Once boiling, turn down to a simmer and cover for about 10-12 minutes. Check on it after this time, it should be fluffy but still grainy (no porridge mush here). Take off heat, and let it stand with the lid on. Prepare vegetables if need be.

Meanwhile, heat up a griddle pan or a grill. Fry your halloumi slices on both sides until softly melting in the middle on high heat, took about 1-2 minutes for me. Remove from heat.

Mix together the bulgur and the vegetables, as well as all the seasonings. Serve up for a easy, light dinner.


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