Harissa Halloumi
with Pomegranate Tabbouleh
Undoubtedly one of the most beautiful ingredients you can lay your mits on, the pomegranate has been celebrated as a symbol of ambition and prosperity since Ancient Egypt. In fact it seems that pretty much every ancient culture from the Middle East to the Far East has drawn, praised and written about it. For tonight’s dinner you’ll be taking the bold step of cooking with it and we’re pretty sure you’ll be making your own little piece of dinner time history.
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.
Ingredients
½
Lemon
¾
Bulgur Wheat
(Contains Cereals containing gluten)
½
Red Onion
3
Flat Leaf Parsley
2
Vine Tomatoes
½
Pomegranate
1
Greek Style Natural Yoghurt
(Contains Milk)
1
Halloumi
(Contains Milk)
½
Harissa Paste
Nutritional information
Utensils
Instructions
Bring 250ml of water to the boil and grate the zest of half your lemon. Pour the bulgur wheat into the boiling water and add the zest and ¼ tsp of salt. Place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into the wheat.
Peel and finely chop half your onion and roughly chop the parsley. Cut the tomatoes in half and squeeze out the liquidy centre (discard this) and roughly chop the flesh.
Cut the pomegranate in half widthways. Hold half in one hand and whack the back of it with a wooden spoon to pop the seeds out. Tip: We recommend you don’t wear a white top while you do this...
Mix the yoghurt with 1 tbsp of lemon juice and a pinch of salt and pepper.
Once ready add 1 tbsp of olive oil and 1 tbsp of lemon juice to the bulgur wheat. Mix in the onion, tomato and two-thirds of the parsley.
Slice the halloumi widthways into ½cm slices.
Coat the halloumi with the harissa. Heat a frying pan on medium-high heat and add 2 tsp of olive oil. Once hot add the halloumi slices and cook until just golden on each side, then remove. Tip: Don’t overcook the halloumi, it’s so much better when it’s golden but slightly squidgy.
Serve the halloumi with the bulgur wheat salad and sprinkle the pomegranate seeds over the top with the remaining parsley. Drizzle with the yoghurt and fill your boots!
