Recipe: Tasty 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.

Keep the pit in the avocado half, and wrap it tightly with plastic wrap. 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. You can have Avocado tabbouleh with halloumi using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Avocado tabbouleh with halloumi

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

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. The Little Green Spoon is a collection of healthy, everyday recipes. Plus this book aims to make healthy living as easy as possible.

Avocado tabbouleh with halloumi step by step

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!.

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. Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch.

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