Lemon-Hierbabuena Tabbouleh with Grilled Halloumi
A herb-forward tabbouleh built around bulgur, parsley, and spearmint, served with charred halloumi and a citrus-mint dressing.
Authentic Levantine tabbouleh is more herb than grain—heaping piles of parsley and spearmint with just enough bulgur to give it body. Hierbabuena (spearmint) is the soul of the dish, providing the cooling, sweet freshness that defines tabbouleh as more than a chopped salad.
Soaking the bulgur in cold, brewed hierbabuena tea—instead of plain water—is a quiet trick that doubles down on the mint flavor. The bulgur absorbs the herbal infusion as it plumps, weaving the tea into every grain.
Halloumi grilled until golden and squeaky is the substantial counterpoint. Its salty, milky bite cuts through the bright herbs and lemon, and the contrast between the cool salad and the hot cheese is the kind of textural drama that makes a simple plate feel restaurant-worthy.
The dressing is just good olive oil, lemon juice, lemon zest, a finely minced clove of garlic, and a generous pinch of salt. No mustard, no honey, nothing fancy—the hierbabuena and lemon do all the work.
Ingredients
- 1/2 cup fine bulgur
- 1 cup brewed hierbabuena tea, strong and cooled (3 bags or 2 tbsp dried spearmint in 1 cup water, steep 10 minutes)
- 2 large bunches flat-leaf parsley, finely chopped (about 2 cups)
- 1 large bunch fresh spearmint leaves, finely chopped (about 1/2 cup)
- 3 medium tomatoes, finely diced
- 1/2 small red onion, finely diced
- Juice of 2 lemons
- 1 tsp lemon zest
- 1 small clove garlic, very finely minced
- 1/3 cup extra virgin olive oil
- Salt and black pepper
- 250g halloumi cheese, sliced into 1cm planks
- 1 tbsp olive oil (for grilling)
How to make it
- 1Place the bulgur in a bowl and pour the cooled hierbabuena tea over it. Let soak 25–30 minutes until tender. Drain off any excess liquid and squeeze gently.
- 2Make the dressing: whisk lemon juice, lemon zest, garlic, olive oil, salt, and pepper in a small bowl.
- 3In a large bowl, combine the soaked bulgur, chopped parsley, chopped spearmint, diced tomatoes, and red onion.
- 4Pour the dressing over the salad and toss thoroughly. Taste and adjust salt and lemon—it should be bright, herbal, and just a touch acidic.
- 5Heat 1 tbsp olive oil in a grill pan or skillet over high heat. Cook halloumi planks 1–2 minutes per side until deeply golden and crisp at the edges.
- 6Pile tabbouleh onto plates and top each with hot halloumi slices. Serve immediately while the cheese is still squeaky.
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