Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, avocado tabbouleh with halloumi. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Avocado tabbouleh with halloumi is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Avocado tabbouleh with halloumi is something that I have loved my whole life.
Remarkably flavorful tabbouleh recipe with creamy diced avocado! This is a delicious spin on traditional tabbouleh, a classic Lebanese parsley salad. The Little Green Spoon is a collection of healthy, everyday recipes.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook avocado tabbouleh with halloumi using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Avocado tabbouleh with halloumi:
- Get 1 heaped tablespoon finely chopped mint
- Make ready 1 heaped tablespoon finely chopped parsley
- Get 10 cherry or plum tomatoes (I used the piccolo variety from Aldi)
- Prepare 1/4 tin chickpeas (rinsed and remove any skins that you can see)
- Make ready 1/2 small avocado
- Make ready 1 tablespoon olive oil
- Take 1 teaspoon Dijon mustard
- Get 1 tablespoon lemon juice (could use white wine vinegar)
- Get salt and pepper
- Make ready 50 g halloumi, sliced
- Prepare 1 heaped teaspoon za'atar (optional)
Keep the pit in the avocado half, and wrap it tightly with plastic wrap. 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. It's beautifully salty, and as it cooks it becomes squidgy in.
Instructions 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!
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. 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. Originally, it was made with lots of bulgur wheat and bits of fresh herbs.
So that’s going to wrap this up with this special food avocado tabbouleh with halloumi recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
