Watermelon tabbouleh with marinated haloumi

An exotic tabbouleh dish with refreshing watermelon and marinated haloumi.

  • 1 hr 15 mins cooking
  • Serves 8
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Watermelon tabbouleh with marinated haloumi
  • 500 gram haloumi, sliced thickly
  • 2 tablespoon fresh thyme leaves
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • 2 clove garlic, sliced thinly
  • 1 cup (200g) freekah
  • 2 1/2 cup (625ml) water
  • 2 lebanese cucumbers (260g), peeled, sliced
  • 600 gram seedless watermelon, chopped coarsely
  • 4 green onions, chopped
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1/2 cup firmly packed fresh mint leaves
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon olive oil, extra
  • 1/3 cup (45g) roasted peeled hazelnuts, halved


Watermelon tabbouleh with marinated haloumi
  • 1
    Combine haloumi, thyme, oil, honey and garlic in a medium bowl. Cover; refrigerate 1 hour.
  • 2
    Meanwhile, bring freekah and the water to the boil in a medium saucepan over high heat. Cover, reduce heat to low; cook 25 minutes or until tender. Drain; rinse under cold water.
  • 3
    Place freekah in a large bowl with cucumber, watermelon, green onion and herbs. Whisk rind, juice and extra oil in a small jug; season to taste. Pour dressing over salad; toss gently to combine.
  • 4
    Heat a large non-stick frying pan over medium heat; cook haloumi slices for 1 minute each side or until golden.
  • 5
    Serve salad topped with haloumi and hazelnuts.


Freekah is cracked roasted green wheat and can be found in some larger supermarkets, health food and speciality food stores.