Tabbouleh with Seared Halloumi

Ingredients

• 8 oz Halloumi, sliced
• ¾ cup fine bulgur
• 2 large bunches parsley, chopped fine (yes, all of it)
• ½ cup mint leaves, chopped
• 3 ripe tomatoes, diced small
• 4 scallions, sliced thin
• ¼ cup olive oil
• Juice of 2 lemons
• Salt and black pepper

Method

1. Rinse the bulgur and soak it in the tomato dice and half the lemon juice — fine bulgur cooks in the vegetable juices alone, 20 minutes. No pot required.
2. Meanwhile, chop the parsley properly: dry it well, then slice — don't bruise — with your sharpest knife. Wet or crushed parsley turns to lawn clippings.
3. Toss the soaked bulgur mixture with the parsley, mint, scallions, olive oil, and remaining lemon juice. Season assertively; tabbouleh should taste bright green and lemon-loud.
4. Sear the Halloumi in a dry or lightly-oiled pan until golden on both sides — about 2 minutes a side.
5. Serve the tabbouleh in a wide mound with the hot Halloumi on top; the contrast of warm and cool is the whole dish.