Watermelon Tabbouleh With Marinated Haloumi Recipe

Name: Watermelon Tabbouleh With Marinated Haloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb haloumi, thickly sliced; 2 tbsp fresh thyme leaves; 4 tbsp olive oil; 1 tbsp honey; 2 cloves garlic, thinly sliced; 1 cup freekah (cracked roasted green wheat); 2 small cucumbers, peeled and sliced; 1 1/3 lbs seedless watermelon, coarsely chopped; 4 None green onions, chopped; 2/3 cup firmly packed fresh flat-leaf parsley leaves; 1/3 cup firmly packed fresh mint leaves; 1 tbsp finely grated lemon peel; 1/4 cup lemon juice; 1/3 cup hazelnuts, roasted, peeled and halved

Servings: persons

1 lb haloumi, thickly sliced
2 tbsp fresh thyme leaves
4 tbsp olive oil
1 tbsp honey
2 cloves garlic, thinly sliced
1 cup freekah (cracked roasted green wheat)
2 small cucumbers, peeled and sliced
1 1/3 lbs seedless watermelon, coarsely chopped
4 None green onions, chopped
2/3 cup firmly packed fresh flat-leaf parsley leaves
1/3 cup firmly packed fresh mint leaves
1 tbsp finely grated lemon peel
1/4 cup lemon juice
1/3 cup hazelnuts, roasted, peeled and halved

1
Combine the haloumi, thyme, 2 tbsp of the oil, honey and garlic in a medium bowl. Cover and refrigerate for 1 hour.
2
Meanwhile, bring the freekah and 2 1/2 cups water to a boil in a medium saucepan on high heat. Reduce the heat to low; cover and simmer for 25 mins or until tender. Drain, then rinse under cold water.
3
Place the freekah in a large bowl with the cucumber, watermelon, green onion and herbs. Whisk the lemon peel and juice and remaining 2 tbsp oil in a small bowl and season to taste. Pour the dressing over the salad and toss gently to combine.
4
Heat a large nonstick skillet on medium heat. Cook the haloumi slices for 1 min each side or until golden.
5
Serve the salad topped with haloumi and hazelnuts.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb haloumi, thickly sliced, 2 tbsp fresh thyme leaves, 4 tbsp olive oil, 1 tbsp honey, and more.

Yes, Watermelon Tabbouleh With Marinated Haloumi falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Watermelon Tabbouleh With Marinated Haloumi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions