Sesame Halloumi Recipe With Tabbouleh

Honey and sesame halloumi with jalapeño yogurt and tabbouleh

  • serves 4
  • Easy

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



  • ready-cooked freekeh 500g
  • red onion 1, finely chopped
  • cherry tomatoes 200g, quartered
  • olive oil 2 tbsp, plus a drizzle for frying
  • lemon 1, juiced
  • sesame seeds 2 tbsp
  • halloumi 2 x 250g blocks, sliced
  • runny honey 1 tbsp
  • flat-leaf parsley a small bunch, stalks finely chopped, leaves chopped
  • coriander a small bunch, stalks finely chopped, leaves chopped
  • pomegranate seeds 50g

Jalapeño yogurt

  • greek yogurt 300g
  • pickled jalapeños from a jar 50g
  • lemon 1/2, juiced


  • 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

Nutritional Information

  • Kcals 873
  • Fat 49.6g
  • Saturates 27.7g
  • Carbs 58.8g
  • Sugars 22.2g
  • Fibre 11.1g
  • Protein 42.5g
  • Salt 4.2g