Smoky Halloumi

Smoky Halloumi

with Cool and Crunchy Tabbouleh

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Tabbouleh is a Middle Eastern dish traditionally made Veggie with lots of parsley, tomatoes, mint and bulgur wheat! We're putting our own twist on it with the addition of cherry tomatoes and apples, served with smoky pan-fried Halloumi cheese!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Bulgur Wheat


200 g

Halloumi Cheese


2 unit


113 g

Cherry Tomatoes

28 g

Red Onion

10 g


10 g


½ tsp

Cayenne Pepper

1 tbsp

Smoked Paprika-Sumac Blend

½ tbsp


1 unit

Gala Apple

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2590 kJ
Calories619 kcal
Fat32 g
Saturated Fat17 g
Carbohydrate61 g
Sugar17 g
Dietary Fiber12 g
Protein27 g
Cholesterol100 mg
Sodium1317 mg
Utensilsarrow down iconarrow down icon
Small pot
Measuring Cups
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* In a small pot, bring 3/4 cup salted water (double for 4 ppl) to a boil. Cut the tomatoes in half. Finely chop the parsley and mint leaves. Cut the apple(s) into 1/2-inch cubes. Zest, then juice the lemons. Cut the halloumi into 1/4- inch thick slices.


In a large bowl, combine the red onions with 1/4 cup lemon juice (double for 4 ppl). Set aside. Add the bulgur to the boiling water and remove from the heat. Cover with a lid and let stand until the bulger is tender and water has been absorbed, 15-16 min.


Meanwhile, pat the halloumi dry with paper towels. In another large bowl, whisk together the spice blend, 1 tbsp lemon juice (double for 4 ppl), 1/2 pkg honey (1 pkg for 4 ppl), and as much cayenne as you like. Add a drizzle of oil – just enough to make the mixture runny. Add the halloumi slices and coat all over.


Heat a large non-stick pan over medium-high heat. Add the halloumi to the dry pan. (Keep the marinade in the bowl – we'll use it later to drizzle over the finished dish!) Cook until golden-brown, 2-3 min per side.


In the same bowl with the red onions, add the lemon zest, apples, tomatoes, parsley, half the mint and a drizzle of oil. (Taste and add more lemon juice, 1 tsp at a time, if you want the tabbouleh more tangy.)


Stir the bulgur into the tabbouleh. Divide the tabbouleh between plates and serve with the smoky halloumi slices. Sprinkle with the remaining mint and drizzle with the remaining marinade.