Halloumi Tabbouleh

A fresh new way to enjoy your halloumi!

Haloumi Tabbouleh

This fragrant salad is full of goodness, easy, and it makes a fantastic side dish or main. Make it for dinner and take the leftovers to work with you the next day for a tasty lunch!

Ingredients (serves 4)

FOR THE SALAD

  • leaves from 1 large bunch of coriander
  • leaves from 1 large bunch of flat leaf parsley
  • leaves from 1 large bunch of mint
  • 12 tomatoes, deseeded and chopped
  • 400g (14oz) can chickpeas, skinned if you have time
  • sea salt and black pepper
  • 1 tablespoon za’atar
  • 200g (7oz) haloumi cheese, sliced
  • 125g (41⁄2oz) pomegranate seeds

FOR THE DRESSING

  • juice of 2 lemons, plus 1⁄2 teaspoon
  • finely grated unwaxed lemon zest
  • 2 tablespoons olive oil
  • 1⁄2 teaspoon chopped mint leaves

Method

  1.  I’m obsessed with tabbouleh and love nothing more than the smell that comes from chopping great big handfuls of fresh herbs. This is so full of goodness and can easily be adapted. Increase the amount of chickpeas if haloumi is not your thing.
  2. Finely chop all the herbs: I use a huge knife and board, combine all the herbs together and just chop away for a couple of minutes. Deseed the tomatoes (or just use cherry tomatoes cut in half if you’re in a hurry) and simply combine all the herbs, tomatoes and chickpeas together in a bowl. Give it a good stir and taste for seasoning. It requires more salt and pepper than you think, but adjust depending on whether you are serving it with some beans or meat, or salty cheese as I am here (in which case, use less). • Put the za’atar on a flat plate and dab in each side of the sliced haloumi, before popping on a hot non-stick griddle pan, giving each side about 45 seconds or until it is beautifully brown and stripy.
  3. Prepare the dressing by whisking all the ingredients together. Mix with the herbs and chickpeas in the mixing bowl.
  4. Serve the griddled haloumi on top of the salad and sprinkle with the pomegranate seeds.

Nutrition (per portion inc dressing)
Energy: 393kcal. Protein: 20.2g. Carbs: 29.1g. Sugar: 14.4g. Fat: 22.7g

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This receipe was taken from ‘The Louise Parker Method – Lean for Life: The Cookbook’ by Louise Parker, published by Mitchell Beazley, £20 www.octopusbooks.co.uk


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