How to Cook Appetizing 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. Then create all the tempting flavor and texture of tabbouleh, but in a gluten-free, low-carb format!

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. You can cook Avocado tabbouleh with halloumi using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Avocado tabbouleh with halloumi

1. It's 1 of heaped tablespoon finely chopped mint.
2. It's 1 of heaped tablespoon finely chopped parsley.
3. Prepare 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. It's 1/2 of small avocado.
6. You need 1 tablespoon of olive oil.
7. You need 1 teaspoon of Dijon mustard.
8. You need 1 tablespoon of lemon juice (could use white wine vinegar).
9. It's of salt and pepper.
10. It's 50 g of halloumi, sliced.
11. You need 1 of heaped teaspoon za'atar (optional).

Remarkably flavorful tabbouleh recipe with creamy diced avocado! This is a delicious spin on traditional tabbouleh, a classic Lebanese parsley salad. 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.

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!.

Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you're packing it up to go, store the chickpeas separately so they'll keep their crunch. How to Make Tabbouleh with Avocado. 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.

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