Cauliflower tabbouleh with griddled halloumi
This wheat-free version of the classic Middle Eastern salad is topped with delicious halloumi cheese.
Calorie controlled cooking spray
300 g, halved
1 extra large, diced
Olives, in Brine
Lemon Juice, Fresh
250 g, cut into 12 slices
- Roughly chop the cauliflower and place in a food processor. Blitz until it resembles couscous.
- Mist a large frying pan with cooking spray and set over a medium heat. Fry the cauliflower for 3-4 minutes, until it has started to soften. Set aside to cool.
- When cool, add the tomatoes, cucumber, olives, parsley, mint and lemon juice and stir well to combine. Season well.
- Cut the halloumi into 12 slices. Spray a frying pan or griddle pan with calorie controlled spray and fry the halloumi for a couple of minutes on each side, until golden. Serve the halloumi with the salad.