Harissa Glazed Halloumi Tabbouleh
This Week 33 special combines salty grilled halloumi with a spicy harissa glaze and fresh, herb-heavy tabbouleh. It is an exciting explosion of Middle Eastern flavors that perfectly captures the vibrant transition from summer to autumn.
Ingredients
- Halloumi cheese500 g
- Harissa paste2 tbsp
- Honey1 tbsp
- Bulgur wheat250 g
- Fresh parsley1 bunch
- Fresh mint0.5 bunch
- Pomegranate seeds100 g
- Cherry tomatoes200 g
- Cucumber1 stk
- Lemon juice2 tbsp
- Olive oil3 tbsp
- Greek yogurt200 g
Instructions
Cook the bulgur according to package instructions, drain any excess water, and let it cool slightly in a large bowl.
Finely chop the parsley, mint, cucumber, and tomatoes. Add them to the bulgur along with lemon juice, olive oil, and pomegranate seeds.
In a small bowl, whisk together the harissa paste and honey until smooth.
Slice the halloumi into thick pieces. Heat a pan over medium-high heat, brush the cheese with the harissa glaze, and fry for 2 minutes on each side until golden and caramelized.
Divide the fresh tabbouleh into four bowls and top with the warm glazed halloumi. Serve with a dollop of Greek yogurt on the side.
Save recipe in Veloop
