Honeyed Halloumi on Harissa Tabbouleh
with Chickpeas, Tomatoes and Zesty Yoghurt
- Sulphites
- Celery
- Cereals containing gluten
- Milk
Looking for a quick and tasty midweek dinner option? Try cooking up our Honeyed Halloumi on Harissa Tabbouleh in just 20 minutes for a delicious and speedy meal.
Ingredients
½ carton(s)
Chickpeas
50 grams
Harissa Paste
(Contains: Sulphites)
10 grams
Vegetable Stock Paste
(Contains: Celery)
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
1 unit(s)
Medium Tomato
½ unit(s)
Lemon
225 grams
Halloumi
(Contains: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Honey
Not included in your delivery
240 milliliter(s)
Boiled Water for the Bulgur
Nutrition Values
Utensils
Cooking Steps
a) Fill and boil your kettle. Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Drain and rinse the chickpeas (see ingredients for amount) in a sieve.
c) Once the pan is hot, add the chickpeas and harissa paste. Stir and cook for 1 min.
a) Add the boiled water for the bulgur (see pantry for amount) and veg stock paste to the pan.
b) Stir in the bulgur, then bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, cut the tomato into 2cm chunks.
b) Zest and halve the lemon (see ingredients for amount).
c) Cut the halloumi into slices (3 per person).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) Meanwhile, in a small bowl, combine the yoghurt and half the lemon zest.
d) Season with salt and pepper. Stir together and set aside.
a) When the halloumi is cooked, remove the pan from the heat and drizzle in the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Once the bulgur is cooked, stir through the tomato chunks and the remaining lemon zest.
c) Add salt, pepper and lemon juice to taste.
a) Share the harissa tabbouleh between your plates and top with the halloumi slices.
b) Finish with a dollop of zesty yoghurt.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honeyed halloumi is a clear highlight, with the honey and harissa combination winning plenty of praise. Some found the tabbouleh a little mild, particularly if not all the harissa paste was used.
- Ease of prep: This is a quick and straightforward dish to put together, and the self-cooking bulgur wheat is a handy hands-off step.
- Suggestions: Adding fresh herbs such as coriander or parsley, or extra vegetables like pepper, spinach, or rocket, can lift the tabbouleh and add freshness. If the tabbouleh turns out a little dry, a drizzle of dressing or extra lemon juice helps balance the dish.
- Next-day meals: The dish is generously filling, and at least one reviewer enjoyed it cold, suggesting it works well as a next-day lunch.
- Spice level: Harissa paste can vary in heat, so those cooking for children or anyone sensitive to spice may want to start with a smaller amount and adjust to taste.
