Lemon and parsley zest up a traditional Middle Eastern bulgar wheat salad in this recipe. Tipped with hot crispy halloumi and sweet preserved lemons, it's a real treat - serve as is or alongside a tagine.
- 175g bulgar wheat
- 400ml veg stock
- 1 garlic clove
- Juice of 1 lemon
- 1 tomato
- 2 tbsp. olive oil
- 50g blanched almonds
- Large handful freshly chopped parsley
- 250g halloumi
- 2 preserved lemons
Mince the garlic clove. Put the garlic, bulgar wheat and stock into a bowl, stir, then cover and leave to sit for 30 minutes or until the bulgar is fluffy.
Meanwhile, finely chop the tomato and roughly chop the almonds. Finely chop the preserved lemons. Once the bulgar is ready, add the tomato, lemon juice, olive oil, almonds, preserved lemons and parsley and stir to combine everything.
Slice the halloumi. Heat a little oil in a large frying pan and fry the halloumi until golden and crisp on either side. Serve over the salad whilst still hot.