Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, avocado tabbouleh with halloumi. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Avocado tabbouleh with halloumi is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Avocado tabbouleh with halloumi is something that I have loved my entire life.
We have spent a long time perfecting our tabbouleh. It is so fresh, with a lovely spiced back note from the cinnamon. A dreamy dish with the halloumi &… Slice the halloumi into thin chunks and add into a bowl.
To get started with this particular recipe, we have to prepare a few components. You can cook avocado tabbouleh with halloumi using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Avocado tabbouleh with halloumi:
- Prepare 1 heaped tablespoon finely chopped mint
- Get 1 heaped tablespoon finely chopped parsley
- Take 10 cherry or plum tomatoes (I used the piccolo variety from Aldi)
- Make ready 1/4 tin chickpeas (rinsed and remove any skins that you can see)
- Get 1/2 small avocado
- Take 1 tablespoon olive oil
- Take 1 teaspoon Dijon mustard
- Get 1 tablespoon lemon juice (could use white wine vinegar)
- Make ready salt and pepper
- Get 50 g halloumi, sliced
- Prepare 1 heaped teaspoon za'atar (optional)
This easy vegetarian halloumi cheese recipe with lentils is an easy lentil, halloumi salad recipe. Check out our easy lentil tabbouleh salad with halloumi, it's low in calories and gluten free. This easy vegetarian recipe makes for a great midweek meal. The Little Green Spoon is a collection of healthy, everyday recipes.
Steps to make Avocado tabbouleh with halloumi:
- Finely chop the fresh herbs and put into a medium sized bowl.
- Chop the tomatoes in half or quarters and add to the bowl with the herbs. Stir to coat the tomatoes.
- Drain the chickpeas and add a quarter of a tin to the tomatoes.
- To make the dressing, take a separate bowl or cup and mix the oil, lemon juice and mustard until it emulsifies (basically thoroughly mixed!)
- Scoop out the avocado flesh and chop into small chunks. Add this to the bowl with the dressing and mix all the ingredients well until the oil and herbs coat the other ingredients. Set aside.
- Spread the za'atar onto a plate (if using) and lightly coat the halloumi slices on both sides. Lightly fry the slices in a non stick pan for a few minutes until golden brown.
- Serve the salad with the halloumi on top. Enjoy!
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