Halloumi Tabbouleh Microgreen Salad
Cold Noodle Salad
Serve 2
Ingredients
250g packs of halloumi, cut to 1cm thick slices
75g couscous
150g broccoli florets
3 spring onions, finely sliced
75g cherry tomato, quartered
Juice of 2 lemons. zest of 1/2 lemon
1 tbsp harisa
1/2 tbsp honey
1 tbsp of extra virgin olive oil
Handful of parsley, chopped
Handful of mint, chopped
Handful of microgreens
1 vegetable stock cube
Handful of toasted flaked almond
Instructions
Ingredients
250g packs of halloumi, cut to 1cm thick slices
75g couscous
150g broccoli florets
3 spring onions, finely sliced
75g cherry tomato, quartered
Juice of 2 lemons. zest of 1/2 lemon
1 tbsp harisa
1/2 tbsp honey
1 tbsp of extra virgin olive oil
Handful of parsley, chopped
Handful of mint, chopped
Handful of microgreens
1 vegetable stock cube
Handful of toasted flaked almond
Instructions
- Pour couscous into a bowl. Dissolve stock cube with boiling water and pour over the couscous. Cover and set aside for 5 mins.
- Blanch broccoli for 2 mins and drain well, then finely chop the broccoli.
- Mix the broccoli, spring onion, tomatoes, herbs, lemon zest and juice of 1.5 lemon, 2 tbsp of oil and couscous. Season to taste.
- For the dressing, combine the harissa, honey, remaining lemon juice and oil and season to taste.
- Fry the halloumi on a non-stick pan on each side until golden brown.
- Plate up the couscous salad, top with halloumi slices, microgreens and dressing.
