Lemon & parsley tabbouleh

• bulghar wheat↗175g g

  or couscous

• vegetable stock↗1

  cube, crumbled

• garlic clove↗1

  crushed

• lemon↗juice 1

  juice 1

• extra-virgin olive oil↗1 tbsp tbsp
• tomato↗1

  finely chopped

• whole blanched almonds↗50g g

  finely chopped

• flat‑leaf parsley↗large bunch (80g pack)

  very roughly chopped

• crumbled goat's cheese200g g
• chilli flakes↗large pinch

  large pinch

• black pepper↗

  to serve

• oil1 tbsp tbsp
• halloumi cheese↗250g g
• lemons↗2 small preserved

  2 small preserved

Step-by-step instructions

1. 1

   Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.

2. 2

   If you’ve used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.

3. 3

   To make with goat's cheese, mix the crumbled goat’s cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.

4. 4

   To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.