Seared Halloumi and Fig Tabbouleh
5
- Prep Time20 mins
- Total Time45 mins
- Makes4 servings
(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.