How to Prepare Yummy Avocado tabbouleh with halloumi

Avocado tabbouleh with halloumi. Remarkably flavorful tabbouleh recipe with creamy diced avocado! This is a delicious spin on traditional tabbouleh, a classic Lebanese parsley salad. Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch.

Then create all the tempting flavor and texture of tabbouleh, but in a gluten-free, low-carb format! Yes, you can blend together those familiar Yes, you can blend together those familiar spices, sub in cauliflower for the grain, and pull off a fresh, delicious salad. Cauliflower Rice Tabbouleh with Tomatoes & Fried Halloumi. You can have Avocado tabbouleh with halloumi using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Avocado tabbouleh with halloumi

1. Prepare 1 of heaped tablespoon finely chopped mint.
2. Prepare 1 of heaped tablespoon finely chopped parsley.
3. Prepare 10 of cherry or plum tomatoes (I used the piccolo variety from Aldi).
4. It's 1/4 tin of chickpeas (rinsed and remove any skins that you can see).
5. Prepare 1/2 of small avocado.
6. You need 1 tablespoon of olive oil.
7. It's 1 teaspoon of Dijon mustard.
8. You need 1 tablespoon of lemon juice (could use white wine vinegar).
9. It's of salt and pepper.
10. It's 50 g of halloumi, sliced.
11. Prepare 1 of heaped teaspoon za'atar (optional).

Place a non-stick frying pan over a medium heat. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky. Save the other avocado half; you'll use it in the next day's lunch. Keep the pit in the avocado half, and wrap it tightly with plastic.

Avocado tabbouleh with halloumi instructions

1. Finely chop the fresh herbs and put into a medium sized bowl..
2. Chop the tomatoes in half or quarters and add to the bowl with the herbs. Stir to coat the tomatoes..
3. Drain the chickpeas and add a quarter of a tin to the tomatoes..
4. To make the dressing, take a separate bowl or cup and mix the oil, lemon juice and mustard until it emulsifies (basically thoroughly mixed!).
5. 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..
6. 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..
7. Serve the salad with the halloumi on top. Enjoy!.

Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you're packing it up to go, store the chickpeas separately so they'll keep their crunch. 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. Drizzle a little olive oil over the cheese and then griddle for a couple of minutes on each side until crisp.