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Photo of Cauliflower tabbouleh with griddled halloumi by WW

Cauliflower tabbouleh with griddled halloumi

7
Points® value
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
This wheat-free version of the classic Middle Eastern salad is topped with delicious halloumi cheese.

Ingredients

Cauliflower, Raw

800 g

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

300 g, halved

Cucumber

1 individual, extra large, diced

Olives, in Brine

20 individual

Parsley, fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s)

Lemon Juice, Fresh

20 ml

Light Halloumi

250 g, cut into 12 slices

Instructions

  1. Roughly chop the cauliflower and place in a food processor. Blitz until it resembles couscous.
  2. 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.
  3. When cool, add the tomatoes, cucumber, olives, parsley, mint and lemon juice and stir well to combine. Season well.
  4. 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.

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