Avocado tabbouleh with halloumi
Avocado tabbouleh with halloumi

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, avocado tabbouleh with halloumi. One of my favorites. This time, 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 favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Avocado tabbouleh with halloumi is something that I have loved my entire life.

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. Remarkably flavorful tabbouleh recipe with creamy diced avocado!

To begin with this particular recipe, we must first prepare a few components. You can cook avocado tabbouleh with halloumi using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Avocado tabbouleh with halloumi:
  1. Take 1 heaped tablespoon finely chopped mint
  2. Take 1 heaped tablespoon finely chopped parsley
  3. Take 10 cherry or plum tomatoes (I used the piccolo variety from Aldi)
  4. Make ready 1/4 tin chickpeas (rinsed and remove any skins that you can see)
  5. Prepare 1/2 small avocado
  6. Make ready 1 tablespoon olive oil
  7. Prepare 1 teaspoon Dijon mustard
  8. Make ready 1 tablespoon lemon juice (could use white wine vinegar)
  9. Get salt and pepper
  10. Take 50 g halloumi, sliced
  11. Take 1 heaped teaspoon za'atar (optional)

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. These avocado and halloumi wraps are an incredibly tasty vegetarian lunch option - everything works so beautifully together! If you're not familiar with halloumi, it's a cheese from Cyprus that can be fried or grilled while still holding its shape.

Instructions to make Avocado tabbouleh with halloumi:
  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!

It's beautifully salty, and as it cooks it becomes squidgy in. Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you're packing it up to go, store the chickpeas separate. 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 wrap..

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