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Honey and sesame halloumi with jalapeño yogurt and tabbouleh

Sesame Halloumi Recipe With Tabbouleh

Honey and sesame halloumi with jalapeño yogurt and tabbouleh

Name: Honey and sesame halloumi with jalapeño yogurt and tabbouleh
Total time: 25 min
Yield: Serves 4
Ingredients: 500g ready-cooked freekeh; 1 red onion finely chopped; 200g cherry tomatoes quartered; 2 tbsp olive oil plus a drizzle for frying; 1 lemon juiced; 2 tbsp sesame seeds; 2 x 250g blocks halloumi sliced; 1 tbsp runny honey; a small bunch flat-leaf parsley stalks finely chopped, leaves chopped; a small bunch coriander stalks finely chopped, leaves chopped; 50g pomegranate seeds; 300g greek yogurt; 50g pickled jalapeños from a jar; ½ lemon juiced

Adam Bush

Published: April 30, 2020 at 11:43 AM

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Serves 4

Easy

Total time: 25 mins

A star rating of 5 out of 5.4 ratingsRate

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A clever new way to serve your favourite squeaky cheese. Honeyed halloumi sits on top of a freekeh salad, made punchy with jalapeño yogurt

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our classic tabbouleh, then add marinated halloumi. Or, discover our healthy lentil tabbouleh, grain tabbouleh and romesco sauce and okra and tomato tabbouleh.

Ingredients

Nutrition

500g ready-cooked freekeh
1 red onion

finely chopped
200g cherry tomatoes

quartered
2 tbsp olive oil

plus a drizzle for frying
1 lemon

juiced
2 tbsp sesame seeds
2 x 250g blocks halloumi

sliced
1 tbsp runny honey
a small bunch flat-leaf parsley

stalks finely chopped, leaves chopped
a small bunch coriander

stalks finely chopped, leaves chopped
50g pomegranate seeds

Jalapeño yogurt

300g greek yogurt
50g pickled jalapeños from a jar
½ lemon

juiced

Nutrition: per serving

kcal873
fat49.6g
saturates27.7g
carbs58.8g
sugars22.2g
fibre11.1g
protein42.5g
salt4.2g

Method

step 1

To make the jalapeño yogurt, put all the ingredients and a little seasoning in a small food processor or blender with 1-2 tbsp of water and whizz until smooth.
step 2

Tip the freekeh into a bowl with the red onion, tomatoes and a little seasoning, and toss with the olive oil and lemon juice.
step 3

Tip the sesame seeds onto a plate and use to coat the halloumi slices, patting to stick. Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil and fry the halloumi slices for 4-5 minutes or until golden on both sides. Turn down the heat, pour in the honey and turn the slices until glazed. Stir the herbs and pomegranate seeds through the freekeh tabbouleh. Spread the yogurt across a serving plate, pile on the tabbouleh and top with the halloumi.

Check out our favourite halloumi recipes

Hasselback halloumi traybake

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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