Place the burghul in a bowl and add enough cold water to cover. Set aside for 30 minutes until softened. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain the excess moisture. Discard the liquid. Dice 3 Qukes® and stir into the burghul with the parsley and mint.
Cut the remaining Qukes® in half lengthways and turn cut side down onto the board. Use a wide blade knife to smash the Qukes® in rough pieces.
Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion and garlic, cook stirring often for 5 minutes until soft. Add paprika and cook, stirring for 1 minute. Increase the heat to high, add mince and cook, stirring to break up the mince for 8 minutes until browned. Add the pomegranate molasses and cook for 1 minute. Stir in pine nuts and season with salt and pepper.
Heat the remaining oil in a small frying pan over medium-high heat. Cook the haloumi, in batches for 2-3 minutes each side until golden.
Spoon the tzatziki over the base of 4 bowls. Add the Kumato® tomatoes, olives, Qukes®, mince and tabbouli. Top with hot haloumi and drizzle with pomegranate molasses to serve.