Cauliflower tabbouleh with halloumi and turmeric yogurt
For the tabbouleh:
250g cauliflower florets
1 tbsp lemon juice
¼ tsp salt
2 handfuls of parsley
1 handful of mint
1 spring onion
4 tbsp olive oil
2 tbsp pomegranate seeds
¼ tsp turmeric powder
salt and pepper
Serves 2 – Prep: 25min
Put the cauliflower in a blender and chop well until it resembles couscous grains. Put in a salad bowl and mix with lemon juice and salt.
Cut the cucumber open lengthways and scrape out the seeds with a spoon. Cut into small cubes and add to the bowl with the cauliflower.
Finely chop the parsley and mint. Trim the spring onion and finely slice. Add to the cauliflower with the olive oil and mix.
Cut the halloumi into slices. Heat a pan and fry the halloumi slices on both sides until they are golden brown.
Meanwhile mix the yoghurt with the mayonnaise and the turmeric powder. Season with salt and pepper.
Divide the tabbouleh on two plates and sprinkle with pomegranate seeds. Add the halloumi slices and serve immediately with a dollop of turmeric yoghurt.
TIP: The tabbouleh won’t keep well, as the cauliflower will lose its crunch and start smelling. So best is you it it all immediately.
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