Kale & Quinoa Tabbouleh with Halloumi
Servings Prep Time
2people 5 minutes
Cook Time
Servings Prep Time
2people 5 minutes
Cook Time
For the Quinoa:
For the Dressing:
  1. Bring a kettle of water to the boil and make up the stock.
  2. Weigh out the quinoa and raisins in to a small, lidded saucepan.
  3. Pour the stock over the quinoa, cover and leave to gently simmer on the hob for 15 minutes.
  4. Meanwhile, blitz the kale and fresh herbs in a food processor to form a pesto type consistency.
  5. Make the dressing by blending all the ingredients together until smooth and creamy.
  6. Cut both the cucumber and tomato in to bite sized pieces.
  7. Once the 15 minutes are up on the quinoa, remove from the heat but leave to stand for a further 5 minutes.
  8. Heat a frying pan over a high heat.
  9. Slice the halloumi in to bite sized chunks.
  10. Once the pan is very hot, tip the halloumi chunks in to the pan and fry for around 5 minutes, stirring occasionally until the cheese is melting and crisp around the edges.
  11. Tip the cooked quinoa in to a large bowl,
  12. Stir through the cucumber, tomato and blitzed kale herb mix.
  13. Pour over the dressing and stir well.
  14. Finally, mix through the fried halloumi chunks.
  15. To serve, divide the tabbouleh between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.