Honeyed Halloumi on Harissa Tabbouleh
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Honeyed Halloumi on Harissa Tabbouleh

Honeyed Halloumi on Harissa Tabbouleh

with Chickpeas, Tomatoes and Yoghurt

Looking for a quick and tasty midweek dinner option? Try cooking up our Honeyed Halloumi on Harissa Tabbouleh in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Veggie
High Protein
Allergens:
Sulphites
Celery
Cereals containing gluten
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

½

Chickpeas

50

Harissa Paste

(Contains Sulphites)

10

Vegetable Stock Paste

(Contains Celery)

120

Bulgur Wheat

(Contains Cereals containing gluten)

1

Medium Tomato

½

Lemon

225

Halloumi

(Contains Milk)

75

Greek Style Natural Yoghurt

(Contains Milk)

15

Honey

Not included in your delivery

240

Boiled Water for the Bulgur

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Nutritional information

Energy (kJ)3436 kJ
Energy (kcal)821 kcal
Fat42.7 g
of which saturates20 g
Carbohydrate72.7 g
of which sugars17.4 g
Protein38.6 g
Salt4.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Lid
Grater
Bowl
Large Frying Pan

Instructions

Spice the Chickpeas
1

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 harissa paste. Stir and cook for 1 min.

Bring on the Bulgur
2

a) Add the boiled water for the bulgur (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.

Get Prepped
3

a) Meanwhile, cut the tomato into 2cm chunks.

b) Zest and halve the lemon.

c) Cut the halloumi into slices (3 per person).

Fry the Halloumi
4

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 and half the lemon zest.

d) Season with salt and pepper. Stir together and set aside.

Tabbouleh Time
5

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 and remaining lemon zest into the bulgur wheat.

c) Add salt, pepper and lemon juice to taste.

Serve
6

a) Share the tabbouleh between your plates and top with the halloumi slices.

b) Finish with a dollop of yoghurt.

Enjoy!

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