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Sticky Pomegranate Persian Halloumi

Sticky Pomegranate Persian Halloumi

Rating
4.5rating out of 5

(4938 reviews from our customers)

Prep Time

30 min

Cuisine

Lebanese

For this Persian-inspired recipe, you'll coat slices of halloumi in ras el hanout and pan-fry them until golden. Serve with seasoned bulgur, sweet caramelised onions and a squeeze of fresh lemon.

Prep Time

30 min

Cuisine

Lebanese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Red-onion
2 red onions
Sultanas
1 bag of sultanas (30g)
fresh-mint
10g mint
Ras-el-hanout
1 tbsp ras el hanout
bulgur-wheat
130g bulgur wheat †
Halloumi
200g halloumi cheese †
1 pomegranate molasses pot (15g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 1 bag of sultanas (30g)
  • 10g mint
  • 1 tbsp ras el hanout
  • 130g bulgur wheat<span class="strong">†</span>
  • 200g halloumi cheese<span class="strong">†</span>
  • 1 pomegranate molasses pot (15g)
Typical Values per 100g per serving
Energy 989 kJ
227 kcal
2833 kJ
652 kcal
Fat
of which saturates
9.7 g
5.3 g
27.8 g
15.2 g
Carbohydrate
of which sugars
28.4 g
8 g
81.2 g
22.9 g
Fibre 5.8 g 16.5 g
Protein 11.7 g 33.5 g
Salt 0.91 g 2.61 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
1 bag of sultanas (30g)
sultanas, sunflower oil
10g mint
mint(100%)
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
130g bulgur wheat
bulgur (wheat gluten)
200g halloumi cheese
cows milk(80%), sheeps milk& goats milk(20%), non animal rennet, salt
1 pomegranate molasses pot (15g)
100% pomegranate molasses
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sticky Pomegranate Persian Halloumi

Boil a kettle

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

2 Sticky Pomegranate Persian Halloumi

Meanwhile, add the sultanas to a small bowl and add 100ml [200ml] boiled water and set aside

Tip: Adding hot water rehydrates dried fruit to make it plump and juicy

3 Sticky Pomegranate Persian Halloumi

Peel and finely slice the red onions

Strip the mint leaves from the stems and chop finely, discard the stems

Cut the halloumi into thick slices

Zest 1/2 [1] lemon

Tip: Grate lightly with a micro-plane or sharp box grater to avoid grating the white pith, as this is very bitter!

4 Sticky Pomegranate Persian Halloumi

Cut the lemon[s] in half and squeeze the juice of 1/2 [1] lemon over the sliced halloumi

Combine half of the ras el hanout (save the rest for later!) with 1 tsp [2 tsp] pepper - this is your spice mix

Sprinkle the spice mix over the halloumi

5 Sticky Pomegranate Persian Halloumi

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat

Once hot, add the sliced onion and cook for 4-5 min or until soft and lightly caramelised

6 Sticky Pomegranate Persian Halloumi

Drain the sultanas and add them to the drained bulgur

Add the chopped mint, lemon zest, pomegranate molasses, 1-2 tbsp olive oil, the remaining ras el hanout and give everything a good mix up

Season lightly with salt and pepper

7 Sticky Pomegranate Persian Halloumi

Push the caramelised onion to one side of the pan and add 1-2 tbsp olive oil

Add the sliced halloumi and cook for 1-2 min on each side or until golden

Tip: Cooking for 4? Use 2 pans

8

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Serve the cooked halloumi slices over the bulgur and caramelised onion

Squeeze over any remaining lemon juice

Enjoy!

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