Recipe courtesy of Donal Skehan

Cauliflower Rice Tabbouleh with Sun-blushed Tomatoes & Fried Halloumi

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Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Special equipment:
Non-stick frying pan
  1. 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.
  2. 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.

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