Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, avocado tabbouleh with halloumi. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Avocado tabbouleh with halloumi is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Avocado tabbouleh with halloumi is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Take 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)
- Get 1/4 tin chickpeas (rinsed and remove any skins that you can see)
- Prepare 1/2 small avocado
- Take 1 tablespoon olive oil
- Prepare 1 teaspoon Dijon mustard
- Get 1 tablespoon lemon juice (could use white wine vinegar)
- Make ready salt and pepper
- Make ready 50 g halloumi, sliced
- Get 1 heaped teaspoon za'atar (optional)
Indy has marked every dish with vegan, paleo, gluten-free and dairy-free symbols so that you can easily identify the perf. 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.
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!
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. Over time the preference shifted, and bulgur became a side note as fresh In this modern take on tabbouleh salad, I've lightened up on the chopped herbs and replaced bulgur with quinoa. Remarkably flavorful tabbouleh recipe with creamy diced avocado!
So that is going to wrap this up for this special food avocado tabbouleh with halloumi recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
