Tabbouleh with Halloumi

I would like to apologies, because the weather is getting cooler, and I'm still giving you salad recipes. Oh, and the theme of salads with cheese, so apologies in advance if you don't like the sight of cheese, but then why are you even reading my blog. Haloumi is quickly rising in the ranks of favourite cheeses, its just so salty and warm and just so good: I've been finding ways of eating with something middle eastern, instead of just eating it on its own. Luckily I love tabbouleh, so I made it to have an excuse to eat more halloumi!!

So, in an attempt to say goodbye the summer weather and salads, i decided to make this salad. If you have been reading my blog for a while then you'll know that the weather won't stop me eating salads, but it certainly slows me down a bit!

It's Definitely one of my favourite salads as it's so fresh and herby. Plus it's super filling too. I personally love to eat it at lunch or as a light dinner, but if want a more substantial meal, serve with lamb. If you don't like halloumi feel free to remove it.

Ingredients

150g bulgur wheat
2 bunches of mint (100g each), stalks removed
1  large bunch flat leaf parsley (150g)
600g large tomatoes
1/2 red onion
2 lemon, juice and zest 
9 tsp olive oil
salt & pepper

Halloumi 


1. cook the bulgur wheat until tender, drain
2. whilst its cooking, chop the parsley and mint
3. add in the chopped tomatoes, and finely chopped red onion
4. add in the bulgur wheat, along with the lemon juice, zest and olive oil. season to taste.set aside
5. meanwhile, on a hot pan, grill the halloumi until golden brown on both sides.
6. once the halloumi is cooked, serve and enjoy

Cheese and Tomato Scones

Don't judge a book by it's cover; is the saying, right? Not just the scones, but the photos were taken a year ago, and now look pretty shocking to me, sorry.The scones aren't incredible lookers either, but are one of my most baked  savoury thing of all time, and if i didn't get fat i would eat them every single day(well maybe, that's going to far!)

These were inspired by a cheese shop in Oamaru, New Zealand. Yep, they were so amazing that three years on, i can still(vaguely) remember them. They served beautifully rustic (less rustic, and more pretty than mine) but hey, I'm no professional cheese scone maker, scones topped with red onion and tomatoes, served warm from the oven, and slit with slices of flavoursome cheese.

I've just topped with sliced cherry tomatoes, but feel free to slice up red onion and put it on too. I also just used cheddar, but if you prefer another hard cheese then use that instead.

As you can see, these scones are so incredible that even my cat, Fleur, is fixated on them.

Ingredients 

100g butter
450g self- raising flour
240ml milk
150g grated cheddar cheese, plus extra for topping
cherry tomatoes
slices of cheese

1. Preheat the oven to 220°/ gas 7.
2. Rub the flour and butter together to make breadcrumbs
3. Stir in the grated cheese
4. Pour in the milk, stir in using a knife
5. Bring the mixture together, and lightly knead
6. Tear chunks away from the dough, or roll out 
7. Place on a baking tray, top with the sliced cherry tomatoes and scatter with extra grated cheese.
8. Bake for 20 mins
9. When golden brown, remove from the oven, slice and pop in the sliced cheese.
10. Put back into the oven for 1 minute, or until the cheese has melted.
11. Serve immediately.