7g fibreper serving
23g proteinper serving
Quinoa Tabbouleh with Grilled Halloumi
Mounds of green-flecked quinoa crowned with golden, char-striped halloumi still squeaking from the griddle, lemon oil pooling at the edges of the plate.
Ingredients
Serves 4- 200 gquinoa
- 250 ghalloumi, sliced
- 4tomatoes, finely diced
- 300 gcucumber, finely diced
- 50 gfresh flat-leaf parsley, finely chopped
- 20 gmint leaves, torn into small pieces
- 4spring onions, finely sliced
- 3 tbspolive oil
- 60 mllemon juice
- 1 tspground allspice
- Fine salt, to taste
- 4flatbreads, about 60 g each, optional (optional)
- 160 ghummus (optional)
- 160 gpickled green chillies (optional)
- Black pepper, to taste
Method
- Rinse the quinoa under cold water until it runs clear, then tip into a pan with 400ml water. Bring to the boil, cover and simmer for 12–15 minutes until the liquid is absorbed and the grains have unfurled their little tails. Spread on a tray to cool for about 15 minutes.
- Once cool, tip the quinoa into a large bowl with the tomatoes, cucumber, parsley, torn mint and spring onions. Toss to combine.
- Whisk the olive oil, lemon juice and allspice together in a small jug with a good pinch of salt and a few grinds of pepper. Pour over the quinoa, toss thoroughly and taste; it should be sharp, herby and well seasoned.
- Heat a griddle pan over medium-high heat. Lay the halloumi slices on the dry pan and grill for 2 minutes each side, pressing down gently, until deep char lines have formed and the cheese is softening at the edges.
- Divide the tabbouleh between four plates and top with a quarter of the halloumi. Serve straight away, with optional warmed flatbreads, hummus and pickled chillies if using.
Per serving
- kcal
- 524
- protein
- 22.7g
- fibre
- 6.8g
- carbs
- 45.3g
- fat
- 29.5g
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