Avocado tabbouleh with halloumi
Avocado tabbouleh with halloumi

Hello everybody, hope you’re 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. For mine, I’m gonna make it a bit unique. This will be really delicious.

Avocado tabbouleh with halloumi is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Avocado tabbouleh with halloumi is something which I have loved my entire life.

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. Drain the chickpeas and add a quarter of a tin to the tomatoes. Great recipe for Avocado tabbouleh with halloumi.

To begin with this recipe, we have to 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. Make ready 1 heaped tablespoon finely chopped mint
  2. Take 1 heaped tablespoon finely chopped parsley
  3. Make ready 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. Make ready 1/2 small avocado
  6. Get 1 tablespoon olive oil
  7. Make ready 1 teaspoon Dijon mustard
  8. Get 1 tablespoon lemon juice (could use white wine vinegar)
  9. Take salt and pepper
  10. Prepare 50 g halloumi, sliced
  11. Make ready 1 heaped teaspoon za'atar (optional)

In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint and bulgur. Taste and adjust the seasonings, adding more lemon and salt if needed. Mash the avocado and season with salt and pepper and lime juice. Serve piled with avocado, halloumi, mango chutney and grated lime zest, yoghurt and herbs.

Steps 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!

Mash the avocado and season with salt and pepper and lime juice. Serve piled with avocado, halloumi, mango chutney and grated lime zest, yoghurt and herbs. Instructions Cook the Banza Chickpea Rice according to the package directions. Once cooked, Transfer to a large bowl to make the tabbouleh. Combine with ¼ cup olive oil, lemon zest and juice, red onion, cucumbers, and parsley.

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