Crispy halloumi tabbouleh
Use up any fresh herbs you have in your fridge to make this tabbouleh. Top with crispy halloumi and a drizzle of houmous for a special summery supper.
- Tip the couscous into a large, heatproof bowl and pour over 125ml boiling water; set aside for 5 mins. Put the onion, herbs and spinach in a large mixing bowl with the cucumber, tomatoes, lemon juice and 1 tbsp olive oil; mix well.
- Fluff up the couscous with a fork and add to the herb mixture. Season to taste and set aside.
- Cut the halloumi into 8 chunky pieces and pat dry with kitchen paper. In a small bowl, mix together the sesame seeds and flour, then add the halloumi pieces. Heat the remaining oil in a frying pan over a medium-high heat and fry the halloumi for 5 mins, turning frequently, or until golden and crisp all over.
- Pile the tabbouleh onto a platter and top with the crispy halloumi pieces. Serve with the houmous and sprinkle with smoked paprika, if you like.
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