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THE BEST TABBOULEH ANYWHERE

TABBOULEH

MY FAVOURITE TABBOULEH

I’m obsessed with tabbouleh and love nothing more than the smell that comes from chopping great big handfuls of fresh herbs.

This is so full of goodness and can easily be adapted. Increase the number of chickpeas if halloumi is not your thing.
PER SERVING 332 calories, 19g fat, 9g sat fat, 27g carbs
SERVES 4

For the salad (Tabbouleh):

Leaves from1 large bunch of coriander

Leaves from1 large bunch of flat-leaf parsley

Leaves from 1 large bunch of mint

 12 tomatoes, deseeded and chopped

400g-(14oz) can chickpeas, skinned if you have time

1tbsp za’atar

200g (7oz) sliced halloumi

125g(4½oz) pomegranate seeds

For the dressing (Tabbouleh) :

Juice of 2 lemons, plus ½tsp finely grated unwaxed lemon zest

2-tbsp olive oil

 ½tsp chopped mint leaves

TABBOULEH

1 Finely chop all the herbs. I use a huge knife and board, combine all the herbs, and just chop away for a couple of minutes. Deseed the tomatoes (or just use cherry tomatoes cut in half if you’re in a hurry) and simply combine all the herbs, tomatoes, and chickpeas in a bowl. Give it a good stir and taste for seasoning.

It requires more salt and pepper than you think but adjusts depending on whether you are serving it with some beans or meat; or salty cheese as I am here (in which case, useless).

2 Put the za’atar on a flat plate (Tabbouleh) and dab in each side of the sliced halloumi_ before popping on a hot non-stick griddle pan_giving each side about 45 seconds or until it is beautifully brown and stripy.

3 Prepare the dressing by whisking all the ingredients together. Mix with the herbs and chickpeas in the mixing bowl (Tabbouleh).

4 Serve the griddled halloumi on top of the salad (Tabbouleh) and sprinkle with the pomegranate seeds.

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