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!
Ingredients
4 large parsnips, cut in chunks
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
Method
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.
Top tip:
Add half of a finely diced cucumber, and a handful of chopped pistachios for extra freshness and flavour!