Glazed Halloumi on Harissa Tabbouleh
with Chickpeas, Tomatoes and Zesty Yoghurt
Our Glazed Halloumi on Harissa Tabbouleh is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225 grams
Halloumi
(Contains Milk)
½ carton(s)
Chickpeas
10 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
1 unit(s)
Lemon
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
25 grams
Red Pepper Chilli Jelly
50 grams
Harissa Paste
(Contains Sulphites)
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
b) Meanwhile, boil a full kettle.
c) Drain and rinse the chickpeas in a sieve.
a) Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in the veg stock paste and bring to the boil.
b) Stir in the bulgur and chickpeas (see ingredients for amount), bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, cut the tomato into 2cm chunks.
b) Zest and cut the lemon into wedges.
c) In a small bowl, combine the yoghurt and lemon zest. Season with salt and pepper and set aside.
a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the halloumi and fry until golden, 2-3 mins each side.
a) When the halloumi is cooked, remove the pan from the heat and drizzle over the red pepper chilli jelly. Turn the halloumi so it's nicely glazed.
b) Once the bulgur is cooked, stir in the harissa paste (add less if you'd prefer things milder) and tomato chunks.
c) Season with salt, pepper and a squeeze of lemon juice.
a) Share the harissa tabbouleh between your serving bowls.
b) Lay the glazed halloumi slices on top.
c) Top with a dollop of zesty yoghurt.
d) Serve any remaining lemon wedges on the side for squeezing over.
Enjoy!
