- 4 large parsnips, cut in chunks
- 1 pack Wild Fennel Vegetable Spice Blend (or 2 tbsp Moroccan spice)
- ½ red onion, finely diced
- 1 large handful mint, roughly chopped
- ½ cup Pams Dried Dates, finely chopped
- 2 cloves garlic, crushed
- 2 lemons
- 2 blocks haloumi, cut into 1cm thick slices
- Place the parsnips in a food processor and pulse until they have the texture of rice or couscous. This may need to be done in 2 batches.
- Place the parsnip couscous on a large baking tray and drizzle with a generous amount of olive oil, season with salt and pepper and toss through 1 tbsp of the spice mix. Bake in the oven at 200°C for 10 minutes or until starting to turn golden on top.
- Remove from the oven and transfer to a large mixing bowl, add the red onion, mint, dates, garlic, the zest and juice of one lemon and stir to combine.
- Place the remaining spice mix on a plate. Drizzle the haloumi with olive oil and press into the spice mix to coat all over. Heat a non-stick frying pan over medium heat and cook the halloumi for 1-2 minutes on each side until golden.
- Top tabouli salad with haloumi and serve with the remaining lemon cut into wedges.
Add half of a finely diced cucumber, and a handful of chopped pistachios for extra freshness and flavour!