Don’t you hate it when you have an itch for something but don’t know exactly what you are craving? Me too!!
So friends, I am so excited to share with you with the nifty and ultimately convenient gadget from HelloFresh. Say hello to the flavour generator. All you do is simply put in your desired cuisine in the ‘I like’ section along with your preferred flavours in the ‘And today I would like’ category. In seconds, this handy gizmo generates delicious recipes that match your cravings. Pretty neat huh? Who has the time to really flip through a zillion recipe books? Not me, I tell you.
When you’re feeling drained and uninspired however pining for some good grub inspiration, then the flavour generator is perfect for you.
As it’s been sizzling hot in London, I have been craving zesty, aromatic and fresh food. There is nothing more satisfying than a delicate, verdant yet bodacious salad when it’s 30 degrees outside. I’m sure you guys would agree. Feeling all hot and bothered, I lacked ideas for a salad so I turned to the new flavour generator by HelloFresh.
Popped in my hungering for Middle Eastern cuisine in the ‘I like’ section and followed with my craving for a plate of something sweet in the ‘And today I would like’ category. Instantly, the recipe for Harissa Halloumi with Pomegranate Tabbouleh popped up as an option. It was just what I was longing for.
Smokey-coated harissa halloumi on a bed of fresh tasting bulgar wheat tabbouleh. Dollops of zingy natural yoghurt to marry the whole dish together and sweet explosions of pomegranate seeds on top to make this halloumi salad extra special.
Perfectly balanced, this grilled halloumi salad recipe is just what you need to re-energise your body. It is made in 30 minutes and only uses 10 ingredients. To make this dish even more great, It’s also so easy to make. I followed the recipe that makes 2 servings of this tabbouleh salad dish. If you would like to make this for more people, the clever hello fresh, have calculated the ingredients so you make it for a crowd. Again, how handy.
This fresh and smokey halloumi salad is just what you need to awaken your sluggish tastebuds. You can enjoy this gorgeous and light main dish with a sharp, thirst quenching beer…or if you are being healthy, a zesty lime & soda will hit the spot just as well.
For all those Middle Eastern lovers out there, this warm halloumi salad recipe for you. It’s also:
Once again, the recipe for this Middle-eastern and veggie, Harissa Halloumi with Pomegranate Tabbouleh dish can be found at Hellofresh.co.uk.
Try something a little different from your regular green-leaved salads and jazz up your summer suppers with this Harissa Halloumi with Pomegranate Tabbouleh. To try anymore of Hellofresh recipes go to, hellofresh.co.uk. Also, if you do like this Harissa Halloumi with Pomegranate Tabbouleh recipe then you will love my Grilled Squid, Crayfish & Houmous Salad, Sweet Chilli Salmon Kimchi Salad or Seared Miso Glaze Seabass Beansprout Salad or my recipe for ‘Fresh, Sexy, Cool Tabbouleh’. If you try any of these recipes then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
Beautiful Middle-eastern veggie option from Hellofresh
- 375 milliliters Water
- 150 grams Bulgur Wheat
- 1 bunch Flat Leaf Parsley
- 1 Lemon
- 0.5 units Red Onion
- 2 Vine Tomatoes
- 1 pot Natural Yoghurt
- 1 block Halloumi
- 1.5 tsp
- Harissa Spice Mix
- 50 grams
- Pomegranate Seeds
- Bring a pot of water to the boil (amount specified in the ingredient list) and grate a little of the lemon zest. Pour the bulgur wheat into the boiling water and add your lemon zest and a pinch of salt. Place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into your wheat.
- Peel and finely chop the onion and roughly chop the parsley. Cut the tomato in half, squeeze out and discard the liquid centre and roughly chop the remaining flesh.
- Mix the yoghurt with a dash of lemon juice and a pinch of salt and pepper.
- Once your bulgur wheat is ready, add a splash of olive oil, a squeeze of lemon juice, your onion, tomato, two-thirds of your parsley and mix together. This is your tabbouleh.
- Slice the halloumi widthways into ½cm slices.
- Coat your halloumi with the harissa spice mix. Heat a frying pan on mediumhigh heat with a splash of olive oil. Once hot, add your halloumi and cook until just golden on each side. Tip: Don’t overcook the halloumi, it’s much better when it’s golden but slightly squidgy!
- Serve your halloumi with your tabbouleh and sprinkle the pomegranate seeds over the top with your remaining parsley. Drizzle with your yoghurt dressing and fill your boots!