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Warm parsnip haloumi tabouli

Serves   4
Prep time: 15 mins
Cooking time: 14 mins

Spice up your mid-week mood with this Lebanese-inspired, tabouli. Or, impress your guests by adding it to your next feast!

Haloumi and parsnip tabouli




  • 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 


  1. 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.  
  2. 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. 
  3. 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. 
  4. 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.
  5. Top tabouli salad with haloumi and serve with the remaining lemon cut into wedges. 

Top tip:

Add half of a finely diced cucumber, and a handful of chopped pistachios for extra freshness and flavour!