Cauliflower Rice Tabbouleh with Sun-blushed Tomatoes & Fried Halloumi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 37
- Sodium
- 429
- Total: 20 min
- Active: 20 min
Ingredients
700 grams (1 1/2 pounds) riced cauliflower (shop-bought)
Large bunch of flat-leaf parsley, finely chopped
Handful of mint leaves, finely chopped
5 spring onions, thinly sliced
150 grams (5 ounces) sun-blushed tomatoes
1/2 cucumber, peeled, deseeded and finely diced
Finely grated zest and juice of 1 lemon
3 tablespoons extra-virgin olive oil
250 grams (9 ounces) halloumi cheese, thickly sliced
1 tablespoon balsamic vinegar
2 teaspoons clear honey
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.