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Easy prep
20 minutes

Seared Halloumi-Topped Tabbouleh

with Fresh Herbs, Dried Cranberries & Maple-Tahini Vinaigrette

Cooking time

20 minutes




740 /serving

This full-meal-deal of a salad is hearty and filled with vegetarian goodness, texture and sweet ’n’ savoury push ’n’ pull. The salty kick comes from the delectably melty halloumi, an amazing grilling cheese with its origins in the Middle East, while sweetness comes courtesy of dried cranberries and a vinaigrette that mixes maple syrup with apple cider vinegar and tahini. You’ll get crunch from some toasted walnuts and tender fluffiness from the bulgur—plus a great medley of mixed fresh herbs.

We will send you:

  • 1 Cucumber
  • 14g Herb medley (parsley, mint, cilantro)
  • 90g Baby greens (baby spinach, kale or arugula)
  • 78g Large-flaked bulgur
  • 25g Walnuts
  • 15ml Maple syrup
  • 15ml Apple cider vinegar
  • 25g Dried cranberries
  • 15ml Tahini
  • 125g Halloumi
  • 10g Roasted Garlic & Sweet 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
48 g
Saturated Fat
13 g
1540 mg
Total Carbs
62 g
19 g
27 g
11 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 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, discarding 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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Sear 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 sear, 1 to 2 minutes per side, until golden brown.
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Make the tabbouleh
While the halloumi sears, in a large bowl, combine the bulgur, cucumber, dried cranberries, baby greens and ¾ of the fresh herbs. Add as much maple-tahini 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 seared halloumi. Garnish with the walnuts and remaining fresh herbs. Serve any remaining maple-tahini vinaigrette on the side. Bon appétit!