Restaurants›Shuk›Tabbouleh Beet & Halloumi Recipe

Tabbouleh Beet & Halloumi Recipe

Inspired by Shuk
Time1h 30m
Serves4

Spiced Roasted Beets, House Made Bulgur Tabbouleh, Fried Halloumi Cheese, Toasted Almonds, Orange Slices & Sumac Vinaigrette (V)

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Ingredients

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Ingredients

Method

Directions

1

Roast the Beets

Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Let cool, peel, and chop into small cubes.

2

Prepare the Bulgur Tabbouleh

In a medium pot, bring 2 cups of water to a boil. Add bulgur wheat and a pinch of salt, cover, and remove from heat. Let it sit for about 20 minutes until the water is absorbed. Fluff with a fork and mix in parsley, mint, lemon juice, olive oil, salt, and pepper.

3

Fry the Halloumi

Slice the halloumi cheese into thick slices. Heat a non-stick skillet over medium heat and fry the halloumi for 2-3 minutes on each side until golden brown.

4

Assemble the Dish

In a serving dish, layer the bulgur tabbouleh, roasted beets, and fried halloumi. Top with orange slices, toasted almonds, and a sprinkle of sumac. Drizzle with additional olive oil if desired.