Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Cauliflower Rice Tabbouleh with Sun-blushed Tomatoes & Fried Halloumi
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 37 mg
- Sodium
- 429 mg
Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 37 mg
- Sodium
- 429 mg
Ingredients
Directions
Special equipment:
Non-stick frying pan- In a large bowl toss the cauliflower rice with the herbs, spring onions, tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.
- Place a non-stick frying pan over a medium heat. Fry the halloumi slices for 1 to 2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky. Serve straight away with the tabbouleh.
