If you haven’t read my previous post, I’ve been giving the‘Hello Fresh™’ box a go and wanted to share yet another yummy, vegetarian & healthy recipe. It combines two of my faves; Tabbouleh & Halloumi! They equip you with all the ingredients and instructions, its super easy to follow and the results are quite impressive. Perfect for lunch, this harrisa spiced halloumi on a bed of tabbouleh salad with pomegranate (the fruit of the heavens after all) goes down so well you’ll want more!
What you’ll need
▪️ 375 ml Water
▪️1 Lemon (juice & zest)
▪️150 grams Bulgur Wheat
▪️½ Red Onion (finely chop)
▪️1 bunch Flat Leaf Parsley (roughly chop)
▪️2 Vine Tomatoes (deseeded & chopped)
▪️1 pot Natural Yoghurt
▪️1 block Halloumi
▪️1.5 teaspoon Harissa Spice Mix
▪️50 grams Pomegranate Seeds
-Bring a pot of water to the boil and grate a little of the lemon zest. Pour the bulgur wheat into the boiling water and add your lemon zest and a pinch of salt. Place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into your wheat.
-Mix the yoghurt with a dash of lemon juice and a pinch of salt and pepper.
-Once your bulgur wheat is ready, add a splash of olive oil, a squeeze of lemon juice, your onion, tomato, two-thirds of your parsley and mix together. This is your tabbouleh.
-Slice the halloumi widthways into ½cm slices.
-Coat your halloumi with the harissa spice mix. Heat a frying pan (or george foreman) on medium/high heat with a splash of olive oil. Once hot, add your halloumi and cook until just golden on each side. Tip: Don’t overcook the halloumi, it’s much better when it’s golden but slightly squidgy!
-Serve your halloumi with your tabbouleh and sprinkle the pomegranate seeds over the top with your remaining parsley. Drizzle with your yoghurt dressing and down the whole lot!