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Honeyed Halloumi on Harissa Tabbouleh

Honeyed Halloumi on Harissa Tabbouleh

with Chickpeas, Tomatoes and Zesty Yoghurt
4.0(962)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
822 kcal
Protein
: 
38.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Celery
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)3440 kJ
Energy (kcal)822 kcal
Fat42.8 g
of which saturates20.1 g
Carbohydrate72.7 g
of which sugars17.4 g
Protein38.7 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Large Saucepan
•Lid
•Zester
•Bowl
•Large Frying Pan

Instructions

PDF
Spice the Chickpeas
1

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.

Bring on the Bulgur
2

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.

Get Prepped
3

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).

Fry the Halloumi
4

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.

Tabbouleh Time
5

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.

Serve
6

a) Share the harissa tabbouleh between your plates and top with the halloumi slices.

b) Finish with a dollop of zesty yoghurt.

Enjoy!

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