Honeyed Halloumi on Chermoula Tabbouleh
with Chickpeas, Tomatoes and Mint Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Honeyed Halloumi on Chermoula Tabbouleh in just 20 minutes for a delicious and speedy meal.
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
½
Chickpeas
1
Chermoula Spice Mix
10
Vegetable Stock Paste
(Contains Celery)
120
Bulgur Wheat
(Contains Cereals containing gluten)
1
Medium Tomato
1
Mint
½
Lemon
250
Halloumi
(Contains Milk)
75
Greek Style Natural Yoghurt
(Contains Milk)
15
Honey
Not included in your delivery
240
Boiled Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle. Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Drain and rinse the chickpeas (see ingredients for amount) in a sieve.
c) Once the pan is hot, add the chickpeas and chermoula spice mix. Stir and cook for 1 min.
a) Add the boiled water for the couscous (see pantry for amount) and veg stock paste to the pan.
b) Stir in the bulgur, then 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 tomatoes into 2cm chunks.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Zest and halve the lemon.
d) Cut the halloumi into slices (3 per person).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) Meanwhile, in a small bowl, combine the yoghurt, half the mint and half the lemon zest.
d) Season with salt and pepper. Stir together and set aside.
a) When the halloumi is cooked, remove the pan from the heat and drizzle in the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Stir the tomatoes, remaining lemon zest and mint into the bulgur wheat.
c) Add salt, pepper and lemon juice to taste.
a) Share the tabbouleh between your plates and top with the halloumi slices.
b) Finish with a dollop of mint yoghurt.
c) Enjoy!
