Peachy Mango Madness Summer Tabbouleh with Grilled Halloumi and Coo Moo Glaze

Peachy Mango Madness Summer Tabbouleh with Grilled Halloumi and Coo Moo Glaze

A bright, herb-forward Mediterranean-inspired salad that showcases Coo Moo Jams Peachy Mango Madness in a tangy-sweet dressing and as a glossy finishing glaze for grilled halloumi. Light, colorful, and perfect for warm-weather entertaining or a vibrant weeknight dinner.

Ingredients

• 1 cup fine bulgur wheat
• 1 1/4 cups boiling water
• 1 cup roughly chopped flat-leaf parsley (packed)
• 1/2 cup fresh mint leaves, thinly sliced
• 3 medium ripe tomatoes, seeded and small dice (about 1 1/2 cups)
• 1 small cucumber, seeded and small dice (about 1 cup)
• 4 scallions, thinly sliced (white and green parts)
• 1/2 cup toasted slivered almonds or pistachios
• 8 ounces halloumi cheese, sliced into 1/2-inch planks
• 2 tablespoons olive oil for grilling
• Fresh lemon wedges for serving

Dressing and Glaze

• 1/3 cup Peachy Mango Madness (Coo Moo Jams) (product link)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 1 small garlic clove, finely grated
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Place the bulgur in a heatproof bowl. Pour the boiling water over the bulgur, cover tightly with a plate or lid and let sit 15 minutes until tender. Fluff with a fork and let cool to room temperature.
2. While the bulgur is soaking, make the dressing. In a small bowl whisk together 1/3 cup Peachy Mango Madness, olive oil, lemon juice, white wine vinegar, grated garlic, cumin, salt, pepper and red pepper flakes if using. Taste and adjust acidity or salt. The jam gives sweetness, so keep the lemon sharp to balance flavors.
3. In a large mixing bowl combine the cooled bulgur, chopped parsley, mint, tomatoes, cucumber, scallions and toasted nuts. Pour two-thirds of the dressing over the mixture and toss gently until evenly coated. Refrigerate the tabbouleh for at least 20 minutes to let flavors meld. Reserve the remaining dressing for plating and glazing.
4. Preheat a grill pan or outdoor grill to medium-high heat. Brush the halloumi slices with 2 tablespoons olive oil and season lightly with black pepper and a pinch of salt.
5. Grill halloumi 2 to 3 minutes per side until golden brown and grill marks appear. During the last 30 seconds on the second side, brush a light layer of the reserved Peachy Mango Madness dressing onto the cheese to form a glossy glaze. Remove from heat and let rest 1 minute.
6. To serve, mound the chilled tabbouleh on a large platter or individual plates. Arrange grilled glazed halloumi slices on top. Drizzle remaining dressing over the salad and finish with a spoonful of straight Peachy Mango Madness as a small dollop alongside the halloumi for an extra hit of fruit brightness.
7. Garnish with extra mint sprigs, a sprinkle of toasted nuts, and lemon wedges. Serve immediately.

Notes

• For a gluten-free option, substitute quick-cook quinoa (1 cup dry, cooked and cooled) for bulgur.
• Make-ahead: prepare tabbouleh and dressing up to 1 day ahead. Grill halloumi just before serving to keep it warm and slightly crisp.
• Creative use of product: Peachy Mango Madness is used both in the dressing to infuse the entire salad with peach-mango sweetness and as a glossy finishing glaze on the halloumi, creating a savory-sweet contrast with the salty cheese.