Harissa Halloumi with Pomegranate Tabbouleh
Nutrition per serving
| Calories | 1,051 kcal |
| Protein | 47.6 g |
| Carbs | 94.8 g |
| Fats | 57.6 g |
| Saturated Fat | 30.1 g |
| Monounsaturated Fat | 10.6 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 17 g |
| Fiber | 21.7 g |
| Sodium | 1,671 mg |
Ingredients
| Lemon | |
| Bulgur Wheat | |
| Red Onion | |
| Parsley | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Pomegranate | |
| Yogurt (whole milk) | |
| Harissa Paste | |
| Olive Oil | |
| Halloumi |
Preparations
1. Peel/finely chop the onion
2. Roughly chop the parsley
3. Remove the seeds from the tomato and roughly chop
4. Remove the seeds from a quarter of a pomegranate
2. In a bowl, mix the yoghurt with ½ a tbsp of lemon juice and a pinch of salt and pepper.
Once the bulgur wheat is cooked, stir in ½ a tbsp olive oil, ½ a tbsp of lemon juice, the chopped onion/tomatoes and two thirds of the parsley.
4. Serve the halloumi on top of the bulgur wheat with the pomegranate seeds and remaining parsley sprinkled over the top and finally drizzle over the yoghurt.
1. Peel/finely chop the onion
2. Roughly chop the parsley
3. Remove the seeds from the tomato and roughly chop
4. Remove the seeds from a quarter of a pomegranate
Cooking Instructions
1. To make the bulgur wheat, bring 125ml of water to boil. Add the zest from a ¼ of a lemon, the bulgur wheat and a pinch of salt and pepper. Cover with the lid, remove from heat and set aside for 20 minutes until the liquid has absorbed.
1. To make the bulgur wheat, bring 125ml of water to boil. Add the zest from a ¼ of a lemon, the bulgur wheat and a pinch of salt and pepper. Cover with the lid, remove from heat and set aside for 20 minutes until the liquid has absorbed.
2. In a bowl, mix the yoghurt with ½ a tbsp of lemon juice and a pinch of salt and pepper.
Once the bulgur wheat is cooked, stir in ½ a tbsp olive oil, ½ a tbsp of lemon juice, the chopped onion/tomatoes and two thirds of the parsley.
3. In a frying pan, heat a tsp of olive oil over medium-high heat. Slice the halloumi into ½ cm slices, evenly coat in the harissa paste and cook for about a minute on each side until golden.
4. Serve the halloumi on top of the bulgur wheat with the pomegranate seeds and remaining parsley sprinkled over the top and finally drizzle over the yoghurt.