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Tabbouleh with Grilled Halloumi and Pomegranate

Tabbouleh with Grilled Halloumi and Pomegranate

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May we present: the pomegranate. A symbol of birth and eternal life, as well as brimming with anti-oxidants and vitamins. A fruit of Persian origin, the pomegranate has a sweet, zingy flavour that perfectly accompanies our twist on a Middle Eastern tabbouleh. Ancient wisdom would have us believe, that it was actually this cheeky little fruit that tempted Eve in the Garden of Eden and once you’ve tasted this recipe, you might just see why...

Tags:Veggie
Allergens:CelerySulphitesGlutenMilkNuts
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

¾ cup(s)

Bulgur Wheat

(ContainsGluten)

3 tbsp

Mint

½ unit(s)

Red Onion

1 block(s)

Halloumi

(ContainsMilk)

1 bag(s)

Rocket

1 tbsp

Cashew Nuts

(ContainsNuts)

1 tbsp

Pumpkin Seeds

1 unit(s)

Pomegranate Seeds

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3790.704 kJ
Energy (kcal)906 kcal
Fat41.0 g
of which saturates22.0 g
Carbohydrate98 g
Protein44 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Boil 350ml of water with half your vegetable stock pot. Once the stock is boiling, add the bulgur wheat, place a lid on the pot and take off the heat to rest for around 25 mins. Tip: It’s ready when the water has completely soaked into the wheat.

2

Coarsely chop the mint leaves. Peel and finely chop half the onion. Finally, cut the halloumi into slices about 1/2cm thick.

3

Heat 2 tsp of olive oil in a saucepan on medium-low heat. Cook the onion for 15 mins until soft and sweet. Tip: Keep an eye on it to make sure it doesn’t burn.

4

Pre-heat your grill to high. Brush the halloumi slices with a little bit of olive oil and place them on a baking tray. Put them on as close to the heat as possible and grill each side for 1-2 mins until golden brown. At this point take them out and keep them to the side for later.

5

Once the bulgur wheat is ready, break it up using a fork. Mix it together with the rocket, mint and halloumi. Mix in the cooked onion, cashew nuts and pumpkin seeds.

6

Scatter your pomegranate seeds over the top and serve!