Experience a delightful fusion of flavors and textures with this refreshing and nutritious dish, perfect for a wholesome lunch.
Ingredients:
- 50g bulgur wheat, rinsed
- 50g red quinoa, rinsed
- 50g green lentils (Alternatively, use a 250g microwave pack of mixed grains for convenience)
- A handful of fresh parsley, finely chopped
- A handful of fresh mint, finely chopped
- 6-8 spears of tenderstem broccoli
- 20g edamame beans
- 1/2 cucumber, finely diced
- 1 spring onion, finely chopped
- 6 slices of halloumi
- A handful of pomegranate seeds
For the Tahini Dressing:
- 2 tbsp tahini
- 1 tsp Greek yogurt
- 1 tsp hummus (optional)
- Juice of 1/2 lemon
- Black pepper
- Olive oil
Method:
- Preparing the Grains: Boil a saucepan of water and add bulgur wheat and quinoa. Reduce to a simmer and cook until water is absorbed. Alternatively, prepare your preferred grains according to the package instructions (e.g., microwave packs).
- Salad Base: In a mixing bowl, combine chopped herbs, spring onion, cucumber, and edamame beans. Boil the tenderstem broccoli for 3-4 minutes, then add to the bowl. Season with olive oil, lemon juice, salt, and pepper. Mix well.
- Cooking the Halloumi: Heat a non-stick frying pan over medium heat with a drizzle of olive oil. Fry the halloumi slices for about 3-4 minutes on each side until golden brown.
- Dressing Preparation: Combine tahini, yogurt, and hummus in a small bowl. Mix well, adding a splash of water to achieve a creamy consistency. Season with lemon juice and black pepper.
- Assembling: Once the grains are ready and fluffy, add them to the large mixing bowl and combine thoroughly.
- Serving: Plate the grains, top with the halloumi slices, and generously drizzle with the tahini dressing. Garnish with pomegranate seeds and any remaining fresh herbs.
Enjoy this delightful Halloumi & Tenderstem Tabbouleh, a perfect balance of hearty grains, crisp vegetables, and rich, creamy dressing. A beautiful and satisfying lunch plate awaits!
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