Waitrose and Partners
Broccoli tabbouleh with halloumi

Broccoli tabbouleh with halloumi

This salad packed with chopped parsley, bulgar wheat and tenderstem broccoli is elevated by the chewy halloumi and is given a slight kick by the chilli. 

4 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 100g bulgar wheat
  • 1 tbsp extra virgin olive oil
  • 2 tbsp orange juice
  • ¼ tsp ground allspice
  • 1 small red chilli, deseeded and finely chopped
  • ½ small garlic clove, finely grated or crushed
  • ½ cucumber, sliced
  • handful mint leaves, shredded
  • ½ x 25g pack flat leaf parsley, finley chopped
  • 1 tsp toasted sesame oil
  • 200g pack Waitrose & Partners Tenderstem Broccoli Spears, trimmed and sliced diagonally
  • ½ x 250g pack halloumi cheese, but into 2 cm cubes


  1. Put the bulgur wheat in a bowl. Pour over 100ml just-boiled water, then cover with a plate and leave for 10 minutes.

  2. Mix together the olive oil, orange juice, allspice, chilli and garlic; season. Toss through the bulgur wheat, then set aside to cool, uncovered, for another 5-10 minutes. Stir through the cucumber, mint and parsley.

  3. In a large frying pan, heat the sesame oil over a medium- high heat. Add the broccoli and fry for 4-5 minutes, then add 2 tbsp water and fry for a further 1 minute until tender. Tip into the bulgur wheat, then add the halloumi to the pan and fry, turning regularly, for 2-3 minutes. Tumble over the tabbouleh and serve.

Cook’s tip

Bulgur wheat is a type of parboiled wholegrain, and adds fibre to the recipe. For more fibre, bulk up the tabbouleh with chopped veg such as diced tomato, red pepper or finely sliced salad onion.


Typical values per serving when made using specific products in recipe


2,074kJ/ 535kcals



Saturated Fat












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