Tabbouleh with Halloumi Recipe | PEPPADEW® UK

Ingredients

• 200g tenderstem broccoli
• 100g tabbouleh and quinoa mix, cooked as directed on the pack
• 80g pomegranate seeds
• 100g tinned sweetcorn, drained
• 6 PEPPADEW® Yellow Piquanté Peppers , chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 lemon, grated rind and juice
• 1 tbsp extra virgin olive oil
• 1 clove garlic, peeled and crushed
• Salt and freshly ground black pepper to taste
• 100g halloumi, sliced
• Finely chop the broccoli in a food processor (or by hand) and then blanch in boiling water for about 30 seconds. Drain and rinse with cold water.
• Mix the broccoli with the tabbouleh and quinoa and stir in the remaining salad ingredients.
• Mix the dressing ingredients together and stir into the salad.
• Preheat a griddle pan and sear the halloumi for about 1 minute turning halfway through cooking until lightly charred and slightly softened.
• Divide the salad between 2 serving plates, top with halloumi slices and serve.