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Seared Halloumi And Fig Tabbouleh

7

  • Prep Time20 min
  • Total Time45 min
  • Makes4 servings
Leafy salad with halloumi cheese, pommegranate and figs in a brown bowl on a brown table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Crispy halloumi cheese is the star of this dish—need we say more?

Ingredients

  • 1 250-g pkg Halloumi cheese

  • 1/2 shallot, very thinly sliced

  • 1/3 cup lemon juice

  • 1/2 cup coarse bulgur

  • 2 tbsp + 2 tsp olive oil, divided

  • 1 tbsp honey

  • 2 tsp lemon zest

  • 2 tsp sumac

  • 1 tsp smoked paprika

  • 4 cups packed parsley leaves, (about 1 large bunch)

  • 2 cups coarsely chopped mint

  • 1 pint cherry tomatoes, halved

  • 6 black figs, quartered

  • 1/2 cup chopped pistachios

  • 1/2 cup pomegranate seeds

Instructions

  • Cut halloumi in half length-wise, then cut into 1⁄2-in-thick slices. Soak halloumi in a medium bowl filled with cold water. Combine shallot with lemon juice in a large bowl. Set both aside for 20 min.

  • Meanwhile, cook bulgur following package directions. Drain and rinse bulgur.

  • Whisk 2 tbsp oil with honey, lemon zest, sumac and paprika into shallot mixture. Add parsley, mint, tomatoes and bulgur. Toss to coat.

  • Pat halloumi slices very dry with towels. Heat a large non-stick frying pan over medium-high. Add remaining 2 tsp oil and then halloumi. Cook until golden, 2 to 3 min per side.

  • Divide tabbouleh among plates. Top with halloumi and figs. Sprinkle with pistachios and pomegranate seeds.

Find a whole month's worth of dinner-in-a-bowl salad recipes in this delicious collection.

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