Cauliflower tabbouleh with griddled halloumi
7
Points®
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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