Fig Tabbouleh with Pomegranate Glazed Halloumi

Fig Tabbouleh with Pomegranate Glazed Halloumi

What is better on a hot summers day than having a salad for dinner?! I regularly make salads as a main dinner meal, but this one is the most requested by my hubby. He totally loves halloumi (as do I) and I’m always seeking new ways to spruce up this beautiful cheese.

How to make tabbouleh

Tabbouleh in itself is a fairly simple dish to make. Traditionally it contains equal parts parsley, mint and bulgur wheat. Then you would add finely diced cucumber and tomato before finishing off with lemon and olive oil.

The tabbouleh I’m making today incorporates those basic flavours, but I’m adding a pop of sweetness to the mix to enhance the nuttiness of the bulgur wheat. For this recipe I’ve eliminated the parsley.

The best part is that you can make this salad a few hours in advance. Not only will it allow the flavours to develop, but kept in the fridge will ensure that this salad can be served cold. The halloumi can also marinade during this time to maximise the flavour punch.

If you have a pressure cooker like an Instant Pot, why not try this recipe to cook your Bulgur wheat?

Tips and variations

  • You can add some crispy fried chicken to make this a more substantial meal. Although it is pretty filling as it is already.
  • For a greater flavour punch, you can add in a small, finely chopped preserved lemon although not everyone may be a fan of this delicious fruit.
  • Instead of dried figs you can also add in dried apricots or dried apples – they both work really well with the pomegranate.
  • If you don’t fancy pitting a pomegranate, why not use a pre-pitted tub – the 100g one would work perfectly for this recipe. Be sure you use it on the day of purchase as the pips lose its colour and go sour very quickly.
  • Instead of pumpkin seeds you can use any other type of seed or even nuts if you prefer. Sliced almonds also work well.
  • The intensity of dried pitted olives also elevates this dish to a whole new level!

Fig Tabbouleh with Pomegranate Glazed Halloumi

  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 cups cooked bulgur wheat
  • 10cm cucumber, finely diced
  • 28g mint, finely chopped
  • 28g chives, finely chopped
  • 1 small red onion, finely diced
  • 2 tablespoons pumpkin seeds
  • 1 pomegranate, seeded
  • ½ lemon, juiced
  • 2 ribs of celery, finely diced
  • 4 dried figs, finely diced
  • 10 cherry tomatoes, halved
  • 60 grams rocket
  • 1 avocado, sliced (optional)
  • Salt and pepper to taste
  • Halloumi

  • 1 pack of halloumi, sliced
  • 1 tablespoon honey
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon sesame oil
  • ½ lemon, juiced


  1. Combine all the salad ingredient apart from the tomatoes, rocket and avocado (if using). Place in fridge for a few hours.
  2. Combine the honey, molasses, oil and juice and marinate the halloumi slices for a few hours.
  3. Just before serving, heat a frying pan with a small glug of oil to a medium-high heat. Carefully slide the halloumi slices into the pan and fry for about 2 minutes on each side. You can brush some of the marinade over the top as it cooks.
  4. Plate up the salad by first putting down a layer of rocket, then spooning over the tabbouleh. Arrange the halloumi, halved cherry tomatoes and avocado on top. Serve immediately.

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11 Comments on “Fig Tabbouleh with Pomegranate Glazed Halloumi

  1. Omg this looks amazing 😍 I love halloumi and I’m always looking for new ways to have it 🙂

    Liked by 1 person

  2. Pingback: Instant Pot Bulgur Wheat – Life, with Clotted Cream

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