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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Heavenly Halloumi Tabouli?
The preparation time for Heavenly Halloumi Tabouli with a honey-harissa dressing & crispy cannellini beans is between 15 and 30 minutes.
What is the total time required to make Heavenly Halloumi Tabouli with a honey-harissa dressing & crispy cannellini beans?
The total time required to make Heavenly Halloumi Tabouli with a honey-harissa dressing & crispy cannellini beans is between 30 and 45 minutes.
How many servings does Heavenly Halloumi Tabouli provide?
4 servings
What are the main ingredients in Heavenly Halloumi Tabouli?
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
What is the nutritional information of Heavenly Halloumi Tabouli?
Calories: 865, Carbs: 95 grams, Fat: grams, Protein: 37.2 grams, Sugar: 28.5 grams, Salt: 1917 grams
How do I prepare Heavenly Halloumi Tabouli?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Heavenly Halloumi Tabouli?
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
How many calories does Heavenly Halloumi Tabouli have?
865 calories
How much fat content does Heavenly Halloumi Tabouli have?
grams
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