Tabbouleh Salad with Toasted Cheese Triangles

Heat broth in a pot and bring to a boil. Add bulgar. Remove from heat. Let bulgur soak for about 15 minutes. Drain excess water. Halve lime and squeeze juice into mixture. Set aside and let cool slightly.

Rinse herbs, shake dry and pluck leaves from stems. Coarsely chop leaves. Rinse cucumber, wipe dry and halve lengthwise, then scrape out seeds and dice finely. Rinse tomatoes, wipe dry and cut into quarters, then remove seeds and dice. Peel shallots. Rinse scallions and wipe dry. Finely chop shallot and scallions. Heat 1 teaspoon olive oil in a pan and sauté shallots and scallions.

Mix herbs, cucumbers, tomatoes, shallots, scallions and remaining olive oil into bulgur. Season with salt and pepper.