Glazed Halloumi on Harissa Tabbouleh

With Chickpeas, Tomatoes, and Zesty Yoghurt.

By OurCookbook


Glazed Halloumi on Harissa Tabbouleh
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Prep time: 5 minutes

Cook time: 15 minutes

2 Servings


Not Vegan

Contains Dairy

Contains Gluten


Item Amount
Halloumi 225 gram
Chickpeas 1/2 Carton
Vegetable Stock Paste 10 gram
Bulgur Wheat 120 gram
Medium Tomato 1
Lemon 1
Greek Style Natural Yoghurt 75 gram
Red Pepper Chilli Jelly 25 gram
Harissa Paste 50 gram
Boiling water 220 millilitre
Oil Drizzle


Step 1

Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak. Meanwhile, boil a full kettle.

Step 2

Drain and rinse the chickpeas in a sieve.

Step 3

Pour the boiling water into a large saucepan, stir in the veg stock paste and bring to the boil.

Step 4

Stir in the bulgur and chickpeas, bring back up to the boil and simmer for 1 minute. Then, put a lid on the pan and remove it from the heat. Leave the pan to the side for 12-15 minutes or until ready to serve.

Step 5

Cut the tomato into 2cm chunks. Zest and cut the lemon into wedges, then combine the lemon zest and yoghurt in a small bowl seasoned with salt and pepper.

Step 6

Remove the halloumi slices from the cold water, put them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a large frying pan on medium-high heat.

Step 7

Once hot, add the halloumi and fry until golden, 2-3 minutes on each side.

Step 8

When the halloumi is cooked, remove the pan from the heat and drizzle over the red pepper chilli jelly. Turn the halloumi so that it is nicely glazed. Once the bulgur is cooked, stir in the harissa paste and tomato chunks.

Step 9

Taste and season with salt, pepper, and a squeeze of lemon juice.

Step 10

Place the harissa tabbouleh on the bottom of the bowls, lay the glazed halloumi slices on top, then top with yoghurt and lemon wedges.

Step 11


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