Halloumi, Glazed Falafels and Harissa Tabbouleh
with Tomato, Cucumber and Garlic Yoghurt
Fresh and herby, tabbouleh is widely popular in Middle Eastern cuisine - here, we've spiced it up with harissa. This vibrant salad is full of flavours and textures, making it the perfect veg-filled base to pile falafels and halloumi on top.
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
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
2 unit(s)
Medium Tomato
1 unit(s)
Baby Cucumber
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
171 grams
Ready to Eat Falafels
2 unit(s)
Garlic Clove
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
25 grams
Red Pepper Chilli Jelly
50 grams
Harissa Paste
(Contains Sulphites)
225 grams
Halloumi
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
½ tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
If you don't have a microwave, preheat your oven to 220°C/200°C fan/gas mark 7 for the falafels.
Pour the water for the bulgur (see pantry for amount) into a medium saucepan and bring to the boil.
Stir in the bulgur and vegetable stock paste, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, cut the tomatoes into 1cm chunks.
Drain the halloumi, then cut it into 2/3 slices per person. Place them into a small bowl of cold water and leave to soak.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
In a medium bowl, combine the red wine vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Stir the tomato and cucumber into the dressing. Set aside.
Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.
Next, peel and grate the garlic (or use a garlic press).
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a small saucepan on medium-high heat with a drizzle of oil.
Once hot, add the halloumi and fry until golden, 2-3 mins each side. Set aside.
Add the garlic and cook until fragrant, 1 min. Transfer to small bowl with the yoghurt. Stir to combine and season with salt and pepper.
When the falafels are cooked, drizzle over the red pepper chilli jelly and turn to coat the falafels in the glaze.
When the bulgur is ready, fluff up the grains with a fork, then stir through the cucumber, tomato and harissa paste (add less if you'd prefer things milder).
Season to taste with salt and pepper.
Share the harissa tabbouleh between your serving bowls, then top with the halloumi and glazed falafels.
Drizzle over the garlic yoghurt to finish.
Enjoy!
