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Pan-Fried Halloumi

Pan-Fried Halloumi

with Bulgur Wheat and Zhoug
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
953 kcal
Protein
: 
37.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Nuts
  • Walnuts
  • Peanut
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Sesame
  • Almonds
  • Nuts
  • Pecan Nuts
  • Brazil nuts
  • May contain traces of allergens
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.
serving amount

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

250 grams

Halloumi

(Contains: Milk)

125 grams

Baby Plum Tomatoes

1 bunch(es)

Mint

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

15 grams

Honey

50 grams

Zhoug Style Paste

40 grams

Wild Rocket

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

240 milliliter(s)

Boiling Water

Energy (kJ)3989 kJ
Energy (kcal)953 kcal
Fat57.8 g
of which saturates21.7 g
Carbohydrate60.8 g
of which sugars12.2 g
Dietary Fibre6.6 g
Protein37.5 g
Salt3.3 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

Fill and boil the kettle.

Pour the boiling water (see ingredients for amount) into a saucepan.

Stir in the bulgur with 0.25 tsp of salt and bring back up to the boil and simmer for 1 minute.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

2

Slice the halloumi into roughly 1cm thick slices.

Halve the baby plum tomatoes and pop them in a large salad bowl.

Pick the mint leaves from the stalks (discard the stalks). Roughly chop the leaves.

Add half the chopped mint to the bowl with the tomatoes.

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the halloumi and fry until golden on both sides, turning occasionally, 4-5 mins.

4

Meanwhile, in a small bowl stir together the red wine vinegar, honey and olive oil (see ingredients for amount).

Season with a pinch of salt and pepper.

5

Add the cooked bulgur, the zhoug paste, half the rocket and half the walnuts to the bowl with the tomatoes and toss together.

Drizzle over half the dressing and toss together.

Season to taste with salt and pepper if needed.

6

Serve the warm salad in bowls topped with the fried halloumi, remaining rocket and a scattering of the remaining walnuts and mint.

Finish with a drizzle of the remaining dressing.

Enjoy!

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