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Honey and sesame grill cheese Olympus with jalapeño yogurt and tabbouleh



Main course




ready-cooked freekeh 500g
red onion 1, finely chopped
cherry tomatoes 200g, quartered
olive oil 2 tbsp, plus a drizzle for frying
lemon 1, juiced
sesame seeds 2 tbsp
Grill Cheese OLYMPUS 2 x 250g blocks, sliced
runny honey 1 tbsp
flat-leaf parsley a small bunch, stalks finely chopped, leaves chopped
coriander a small bunch, stalks finely chopped, leaves chopped
pomegranate seeds 50g
Jalapeño yogurt
greek yogurt OLYMPUS 300g
pickled jalapeños from a jar 50g
lemon 1/2, juiced


To make the jalapeño yogurt, put all the ingredients and a little seasoning in a small food processor or blender with 1-2 tbsp of water and whizz until smooth. Tip the freekeh into a bowl with the red onion, tomatoes and a little seasoning, and toss with the olive oil and lemon juice. Tip the sesame seeds onto a plate and use to coat the grill cheese OLYMPUS slices, patting to stick. Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil and fry the grill cheese OLYMPUS slices for 4-5 minutes or until golden on both sides. Turn down the heat, pour in the honey and turn the slices until glazed. Stir the herbs and pomegranate seeds through the freekeh tabbouleh. Spread the yogurt across a serving plate, pile on the tabbouleh and top with the grill cheese OLYMPUS.

Products Used

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  • 1282 kJ / 309 kcal


  • 25,0 g

of which saturates

  • 16,3 g


  • 2,0 g

of which sugars

  • 2,0 g


  • 19 g


  • 2,4 g

Nutrition info per 100 g


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