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Pan-fried Halloumi with Pomegranate Tabbouleh

Pan-fried Halloumi with Pomegranate Tabbouleh combines crispy cheese with a fresh, and vibrant grain salad

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking pot | Salt | Cooking pan | Oil | Chopping board | Knife | Strainer | Bowl | Black pepper

Cooking Instructions


Step 5 : Make the Salad

Finely chop parsley, coriander, and spring onion. Halve cherry tomatoes and squeeze lemon for juice. Drain chickpeas and deseed pomegranate. Mix the cooked bulgur with chickpeas, cherry tomatoes, mint, parsley, coriander, spring onion, and pomegranate, seasoned with sumac powder, salt, and black pepper.

240 ml Water
80 g Bulgur Wheat
7 g Spring Onion
7 g Coriander Leaves
7 g Fresh Parsley
400 g Chickpeas
315 g Pomegranate
165 g Fresh Lemon
60 g Red Cherry Tomato
200 g Halloumi Cheese
7 g Mint Leaves
2 g Sumac Powder
100 g Green Beans
60 g Banana Shallots
20 ml Balsamic Vinegar
30 ml Pomegranate Molasses


Dairy, Gluten

Step 1 : Cook the Bulgur

Wash and rinse the bulgur. Bring water to a boil in a small cooking pot, add salt, then add the bulgur. Cook uncovered for 7 minutes, cover, and simmer on low for 13 minutes. Remove from heat once done.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Beans

Trim and slice the beans. In a pan over medium-high heat, drizzle oil, add beans, season with salt and pepper, and cook until charred.

Step 2 : Pan-fry the Halloumi

Wash and slice the halloumi cheese, then halve each slice. In a pan over medium-low heat, drizzle oil and pan-fry the halloumi for 1-2 minutes on each side.

Step 4 : Prep the Sauce

Peel and finely chop the onion. In a bowl, whisk together red onion, pomegranate molasses, and balsamic vinegar, gradually adding olive oil until well combined. Season with salt.

Step 6 : Serve and Enjoy!

Serve the tabouleh topped with charred green beans and pan-fried halloumi cheese.


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