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Easy prep

Seared Halloumi-Topped Tabbouleh

with Baby Kale, Cranberry & Maple-Tahini Vinaigrette

Cooking time

20 minutes




880 /serving

Who else is in dire need of sunshiny nutrients? This salad is hearty enough for winter and filled with vegetarian goodness, texture and sweet’n’savoury push’n’pull. The salty kick comes from the delectable halloumi, an amazing Middle Eastern grilling cheese, while sweetness comes courtesy of dried cranberries and a vinaigrette that mixes maple syrup with apple cider vinegar and olive oil. You’ll get crunch from some toasted walnuts and tender fluffiness from the bulgur—plus a great dose of mixed fresh herbs.

We will send you:

  • 1 Cucumber
  • 14g Herb medley (parsley, mint, cilantro)
  • 60g Baby kale (or baby spinach)
  • 78g Large-flaked bulgur
  • 25g Walnuts
  • 15ml Maple syrup
  • 15ml Apple cider vinegar
  • 25g Dried cranberries
  • 15ml Tahini
  • 125g Halloumi
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sesame Seeds, Sulphites, Walnuts, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
50 g
Saturated Fat
14 g
1250 mg
Total Carbs
85 g
22 g
30 g
10 g
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Cook the bulgur
In a medium pot, combine the bulgur, 1 cup water (double for 4 portions), ½ the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and season with S&P; stir to combine. Spread out on a plate to cool.
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Mise en place
While the bulgur cooks, small-dice the cucumber. Pick the mint leaves off the stems. Roughly chop the mint leaves, as well as the parsley and cilantro leaves and stems. In a small bowl, make the vinaigrette by combining the tahini, maple syrup and apple cider vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Toast the walnuts
Heat a dry medium pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer to a small plate. Reserve the pan.
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Cook the halloumi
Cut the halloumi into ¼ inch slices; drizzle with oil and season with the remaining spice blend. In the reserved pan, heat a drizzle of olive oil on medium. Add the seasoned halloumi and cook, 1 to 2 minutes per side, or until golden brown.
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Make the tabbouleh
While the halloumi cooks, in a large bowl combine the bulgur, cucumber, cranberries, baby kale and ¾ of the herbs. Add as much vinaigrette as you’d like and toss to combine; season with S&P to taste.
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Plate your dish
Divide the tabbouleh between your plates. Top with the halloumi. Spoon over any remaining vinaigrette. Garnish with the walnuts and remaining herbs. Bon appétit!