Honey and sesame halloumi with jalapeño yogurt and tabbouleh
A clever new way to serve your favourite squeaky cheese. Honeyed halloumi sits on top of a freekeh salad, made punchy with jalapeño yogurt
Tabbouleh
Serves 4 - 6
Easy
Prep:
Cook:
Vibrant, nourishing and ready in just 30 minutes, this tabbouleh salad is a great way to showcase squeaky cheese
Skip to ingredients
- 100g bulgur wheat
- ½ small red onionfinely chopped
- 250g ripe tomatoesdiced
- 1 lemonjuiced
- 2 tbsp extra-virgin olive oil
- 50g parsleyleaves picked and sliced
- 25g mintleaves picked and sliced
HALLOUMI
- 2 blocks of halloumithickly sliced
- aleppo peper
- ½ lemonjuiced
- 1 tsp baby capers
- 1 tbsp olive oil
Nutrition: per serving (6)
- kcal366
- fat26g
- saturates15g
- carbs11g
- sugars4g
- fibre2g
- protein22g
- salt2.5g
Method
step 1
To make the tabbouleh put the bulgur wheat in a heatproof bowl and pour over enough boiling water to cover. Stand for 15-20 mins or until just tender when you test a grain. Drain well.
step 2
Put the onion, tomatoes, lemon juice, oil and a good pinch of sea salt in a serving bowl. Tip in the bulgur and toss to combine.
step 3
Fry the halloumi in a non-stick pan until golden and softened. Whisk together the chilli flakes, lemon juice, capers and oil, and season. Spoon this over the hot halloumi.
step 4
To finish the tabbouleh, mix the herbs into the bulgur. Taste and season with more salt or lemon juice, if needed. Serve with the warm marinated halloumi.
