Recipe: tabbouleh with halloumi, pomegranate and spicy almonds
This is a wonderful dish of salty halloumi, pomegranate, spicy almonds, buttery avocados and asparagus – I could eat it every day . Chickpeas from a jar are preferred over canned ones, but the stock quickly adds loads of flavour even to ‘regular’ canned chickpeas.
How to make tabbouleh with chickpeas, halloumi, pomegranate and spicy almonds
- Preheat the oven to 180 °C fan or 200 °C conventional. Put the bulgur in a large roasting tin and sprinkle with the chickpeas. Pour the stock over it, place the asparagus on top and roast in the oven for 15 minutes.
- Meanwhile, mix the almonds, oil, paprika, sugar and sea salt flakes in a small, shallow baking dish. Place the dish next to the roasting tin or on another rack in the oven and bake the almonds along with it for the final 10 minutes.
- Meanwhile, make the dressing by mixing the finely chopped herbs with the pomegranate seeds, olive oil, lemon zest and juice, and sea salt flakes.
- Heat a griddle pan over medium heat and place the halloumi slices in it. Fry them for 1–2 minutes per side until you see beautiful brown grill marks, then place them on a plate. Fluff the bulgur with a fork and leave to cool for 5 minutes before adding the dressing. Taste and season with a little extra sea salt if desired. Divide the halloumi, avocado and spicy almonds over it and add a squeeze of lemon juice. Serve hot!
For a gluten-free version: omit the bulgur and stock. Roast only the asparagus and chickpeas in olive oil. Prepare quinoa as you like it and add all the other ingredients.
Title: The Green Cookbook
Author: Rukmini Iyer
Price: €20
Publisher: Becht
In The Green Cookbook, you’ll find delicious vegetarian and vegan dishes for every day of the week. From recipes with a preparation time of 15 to 30 minutes to little dishes to share and meals for the whole family. Think miso butter noodles with tomato and spring onion, spicy mapo tofu with mushrooms, or savoury tarts with leek, balsamic vinegar and herb cream cheese.
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