for 4 person

Lentils and bulgur

150 g	green lentils
	water, boiling
80 g	bulgur
¼ tsp	salt

Dressing

2 tbsp	tahini (sesame paste)
1	organic lemon, grated zest and 3 tbsp of juice
4 tbsp	water
¼ tsp	ground cardamom
¼ tsp	salt
a little	pepper

Tabbouleh

100 g	pitted green olives, cut in half
½ bunch	flat-leaf parsley, roughly chopped
½ bunch	peppermint, roughly chopped

Halloumi

1 tbsp	olive oil
250 g	halloumi, coarsely grated

To serve

50 g	salted, roasted pistachios

How it's done

Lentils and bulgur

Cook the lentils in boiling water for approx. 15 mins. Add the bulgur wheat, cook for approx. 5 mins. Drain the lentils and bulgur wheat, rinse under cold water, season with salt, set aside.

Dressing

Place the tahini in a bowl along with all the other ingredients up to and including the pepper, mix well.

Tabbouleh

Add the olives, parsley, mint, lentils and bulgur wheat to the dressing, mix.

Halloumi

Heat the oil in a non-stick frying pan. Add the halloumi, stir fry for approx. 6 mins. until the halloumi is golden brown.

To serve

Plate up the tabbouleh, top with the pistachios and halloumi.

Show complete recipe