A Levantine quinoa salad with a crispy cannellini twirl! Baby spinach, tomatoes, and cucumber crank up the volume to get this halloumi boogie going. Add a sweet and spicy harissa dressing, and you’ll be drooling at the stove!
Heavenly Halloumi Tabouli
Heavenly Halloumi Tabouli
with a honey-harissa dressing & crispy cannellini beans
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cannellini Beans
- Cucumber
- Fresh Parsley
- Green Leaves
- Halloumi
- Nomu African Rub
- Plum Tomato
- Plum Tomatoes
- Sweet Harissa Dressing
- Vegetable Stock
- White Quinoa
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
COOK THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
CRISPY CANNELLINIS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. Season on completion and transfer to a bowl. Cover to keep warm and set aside for serving.
WHILE THE BEANS ARE FRYING…
Mix the dressing and toss the salad! In a salad bowl, whisk together the sweet harissa dressing, 1 tsp of olive oil, and a splash of water. Whisk in the white wine vinegar to taste and set aside. Remove ½ of the dressing from the bowl and set aside. Add the diced tomatoes and cucumber half-moons in the salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
IT’S ALL COMING TOGETHER!
Once the quinoa is cooked, add it to the salad bowl and toss until coated and evenly distributed, and set aside for serving.
SPICED UP HALLOUMI
Coat the halloumi slabs with a drizzle of oil and the African Rub to taste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel. Try not to eat it all before serving! When cool enough to handle, cut into bite-sized chunks. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
TABOULI TIME
Make a bed of green leaves and load up with the delish tabouli. Scatter over the cannellini beans and top with the fragrant halloumi. Drizzle over the reserved harissa dressing to taste and garnish with the remaining chopped parsley. Look at that, Chef!
White Quinoa - 75ml
Vegetable Stock - 5ml
Cannellini Beans - 120g
Sweet Harissa Dressing - 45ml
White Wine Vinegar - 15ml
Plum Tomato - 1
Cucumber - 50g
Fresh Parsley - 4g
Halloumi - 80g
NOMU African Rub - 5ml
Green Leaves - 40g
COOK THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
CRISPY CANNELLINIS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. Season on completion and transfer to a bowl. Cover to keep warm and set aside for serving.
WHILE THE BEANS ARE FRYING…
Mix the dressing and toss the salad! In a salad bowl, whisk together the sweet harissa dressing, 2 tsp of olive oil, and a splash of water. Whisk in the white wine vinegar to taste and set aside. Remove ½ of the dressing from the bowl and set aside. Add the diced tomatoes and cucumber half-moons in the salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
IT’S ALL COMING TOGETHER!
Once the quinoa is cooked, add it to the salad bowl and toss until coated and evenly distributed, and set aside for serving.
SPICED UP HALLOUMI
Coat the halloumi slabs with a drizzle of oil and the African Rub to taste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel. Try not to eat it all before serving! When cool enough to handle, cut into bite-sized chunks. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
TABOULI TIME
Make a bed of green leaves and load up with the delish tabouli. Scatter over the cannellini beans and top with the fragrant halloumi. Drizzle over the reserved harissa dressing to taste and garnish with the remaining chopped parsley. Look at that, Chef!
White Quinoa - 150ml
Vegetable Stock - 10ml
Cannellini Beans - 240g
Sweet Harissa Dressing - 95ml
White Wine Vinegar - 30ml
Plum Tomato - 1
Cucumber - 100g
Fresh Parsley - 8g
Halloumi - 160g
NOMU African Rub - 10ml
Green Leaves - 80g
COOK THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
CRISPY CANNELLINIS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. Season on completion and transfer to a bowl. Cover to keep warm and set aside for serving.
WHILE THE BEANS ARE FRYING…
Mix the dressing and toss the salad! In a salad bowl, whisk together the sweet harissa dressing, 1 tbsp of olive oil, and a splash of water. Whisk in the white wine vinegar to taste and set aside. Remove ½ of the dressing from the bowl and set aside. Add the diced tomatoes and cucumber half-moons in the salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
IT’S ALL COMING TOGETHER!
Once the quinoa is cooked, add it to the salad bowl and toss until coated and evenly distributed, and set aside for serving.
SPICED UP HALLOUMI
Coat the halloumi slabs with a drizzle of oil and the African Rub to taste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel. Try not to eat it all before serving! When cool enough to handle, cut into bite-sized chunks. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
TABOULI TIME
Make a bed of green leaves and load up with the delish tabouli. Scatter over the cannellini beans and top with the fragrant halloumi. Drizzle over the reserved harissa dressing to taste and garnish with the remaining chopped parsley. Look at that, Chef!
White Quinoa - 225ml
Vegetable Stock - 15ml
Cannellini Beans - 360g
Sweet Harissa Dressing - 130ml
White Wine Vinegar - 45ml
Plum Tomatoes - 2
Cucumber - 150g
Fresh Parsley - 12g
Halloumi - 240g
NOMU African Rub - 15ml
Green Leaves - 120g
COOK THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
CRISPY CANNELLINIS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. Season on completion and transfer to a bowl. Cover to keep warm and set aside for serving.
WHILE THE BEANS ARE FRYING…
Mix the dressing and toss the salad! In a salad bowl, whisk together the sweet harissa dressing, 2 tbsp of olive oil, and a splash of water. Whisk in the white wine vinegar to taste and set aside. Remove ½ of the dressing from the bowl and set aside. Add the diced tomatoes and cucumber half-moons in the salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
IT’S ALL COMING TOGETHER!
Once the quinoa is cooked, add it to the salad bowl and toss until coated and evenly distributed, and set aside for serving.
SPICED UP HALLOUMI
Coat the halloumi slabs with a drizzle of oil and the African Rub to taste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel. Try not to eat it all before serving! When cool enough to handle, cut into bite-sized chunks. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
TABOULI TIME
Make a bed of green leaves and load up with the delish tabouli. Scatter over the cannellini beans and top with the fragrant halloumi. Drizzle over the reserved harissa dressing to taste and garnish with the remaining chopped parsley. Look at that, Chef!
White Quinoa - 300ml
Vegetable Stock - 20ml
Cannellini Beans - 480g
Sweet Harissa Dressing - 185ml
White Wine Vinegar - 60ml
Plum Tomatoes - 2
Cucumber - 200g
Fresh Parsley - 15g
Halloumi - 320g
NOMU African Rub - 20ml
Green Leaves - 160g
Woolies Products in this dish
