Cauliflower Rice Tabbouleh with Sun-Blushed Tomatoes & Fried Halloumi
Donal's Notes
Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.                                                                                Â
Chopping board
Chopping knife
Food processor
Non-stick frying pan
Fish slice
Instructions
1
First make the cauliflower rice. Trim the leaves from the cauliflower and cut into florets.
2
Add to a food processor and blitz until rice-like in texture and uniform throughout.
3
Chop the mint leaves and parsley.
4
Thinly slice the spring onions. Peel, deseed and finely chop the cucumber.
5
In a large bowl toss the cauliflower rice with the herbs, spring onions, sun-blushed tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.
6
Place a non-stick frying pan over a medium heat. Slice the halloumi.
7
Fry the halloumi slices for 1–2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky.
8
Serve straight away with the tabbouleh.
