Avocado tabbouleh with halloumi

Name: How to cook Avocado tabbouleh with halloumi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Susy Wall

Avocado tabbouleh with halloumi

Having never really cooked with lots of fresh, uncooked herbs before, I thought it was about time. I love how fresh this is and also how quickly it can be made (5 minutes!)

Ingredient

Food ration :

1 serving

Cooking time :

5 - 10 mins

heaped tablespoon finely chopped mint

heaped tablespoon finely chopped parsley

cherry or plum tomatoes (I used the piccolo variety from Aldi)

1/4 tin

chickpeas (rinsed and remove any skins that you can see)

1/2

small avocado

1 tablespoon

olive oil

1 teaspoon

Dijon mustard

1 tablespoon

lemon juice (could use white wine vinegar)

50 g

halloumi, sliced

heaped teaspoon za'atar (optional)

Cooking instructions

* Step 1

Finely chop the fresh herbs and put into a medium sized bowl.

* Step 2

Chop the tomatoes in half or quarters and add to the bowl with the herbs. Stir to coat the tomatoes.

* Step 3

Drain the chickpeas and add a quarter of a tin to the tomatoes.

* Step 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!)

* Step 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.

* Step 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.