1) Wash and dry all produce.* In a small pot, bring 3/4 cup salted water (double for 4 ppl) to a boil. Cut the tomatoes in half. Finely chop the parsley and mint leaves. Cut the apple(s) into 1/2-inch cubes. Zest, then juice the lemons. Cut the halloumi into 1/4- inch thick slices.
2) In a large bowl, combine the red onions with 1/4 cup lemon juice (double for 4 ppl). Set aside. Add the bulgur to the boiling water and remove from the heat. Cover with a lid and let stand until the bulger is tender and water has been absorbed, 15-16 min.
3) Meanwhile, pat the halloumi dry with paper towels. In another large bowl, whisk together the spice blend, 1 tbsp lemon juice (double for 4 ppl), 1/2 pkg honey (1 pkg for 4 ppl), and as much cayenne as you like. Add a drizzle of oil – just enough to make the mixture runny. Add the halloumi slices and coat all over.
4) Heat a large non-stick pan over medium-high heat. Add the halloumi to the dry pan. (Keep the marinade in the bowl – we'll use it later to drizzle over the finished dish!) Cook until golden-brown, 2-3 min per side.
5) In the same bowl with the red onions, add the lemon zest, apples, tomatoes, parsley, half the mint and a drizzle of oil. (Taste and add more lemon juice, 1 tsp at a time, if you want the tabbouleh more tangy.)
6) Stir the bulgur into the tabbouleh. Divide the tabbouleh between plates and serve with the smoky halloumi slices. Sprinkle with the remaining mint and drizzle with the remaining marinade.