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Freekeh Tabbouleh with Honey Halloumi and Pomegranate

Freekeh Tabbouleh with Honey Halloumi and Pomegranate

Turning tabbouleh into more filling salad perfect for lunch or light dinner. Served with everyone’s favourite halloumi and pomegranate seeds for an extra burst of vitamins and sweetness!

By Hungry_Anja

  • Serves 2

  • 20 minutes

  • 2 pans

  • Beginner

Suitable for vegetarians



  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Freekeh
  • 1 Lemon
  • Handful chopped fresh mint
  • Handful chopped fresh parsley
  • 50ml olive oil
  • 1 tbsp white vinegar
  • 1 large cucumber
  • 2 regular tomatoes
  • 1 apple
  • ½ small red onion
  • 1 tsp zaatar
  • Salt and pepper
  • 250g halloumi
  • 100g salad leaves
  • 1tbsp honey
  • Pomegranate seeds


1.Chop tomatoes, cucumber (cut it lengthwise and scrape the seeds from the middle, you don’t want your salad to be watery), apple and finely chop all the herbs and the onion.

2.Put all the ingredients with the Freekeh into a big bowl.

3.In a small bowl make the vinaigrette: whisk together lemon juice of one lemon, vinegar, olive oil, sea salt, pepper and zaatar.

4.Toss your salad with vinaigrette and serve on a bed of green leaf salad.

5.Heat the pan on a medium heat and pan fry sliced halloumi for about a minute on each side until nicely golden.

6.Serve on top of the salad with a drizzle of honey and a handful of pomegranate seeds. Serve immediately while the halloumi is still warm!

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