It was love at first sight. I found this recipe and immediately knew that this salad and I'll meet soon. I knew that this will be a successful event.
he was right. The tabbouleh
is a whole lot of recipes. This I liked a large number of mint and parsley, add cucumber and dressing on the basis of lemon juice, light, and refreshing summer. Well, halloumi ... Raw gum, too salty, not particularly tasty, gaining after close contact with the frying pan and becomes a real delicacy. You must be very careful that it does not burn, especially if fried without fat, halloumi is no tendency to stick to the pan and scooping black color, when only bring down from the eye. If we keep this in mind, the cheese will surprise us with our fantastic taste and texture slightly disintegrating.
Herbal salad with grilled halloumi tabbouleh
Ingredients:
(serves 4 theory, in my opinion rather hungry enough for 2 people)
- 150 g quinoa
- juice of 2 lemons and 2 additional, halved, to decorate (I skipped the scenery)
- olive oil
- 6 szczypiorkow, sliced \u200b\u200b
- small bunch parsley, finely chopped
- small bunch of mint,
finely chopped - 150 g cherry tomatoes, in half przekrojonych
- 1 / 2 cucumber, cut into cubes
- 250 g halloumi cheese, cut into 8 slices
Quinoa pour into a bowl and pour 250 ml boiling water. Let stand for 10 minutes, mix with a fork. In another bowl, mix lemon juice, 2 tablespoons olive oil, chives and most of the herbs, season with salt and pepper, mix. 2-3 tablespoons dressing defer to later, pour the rest of Quinoa, throw in the tomatoes, cucumber and remaining herbs. Season to taste with salt and lemon.
in a frying pan Heat a little oil (I fried without grease on the grill pan) and brown halloumi cheese slices on both sides. Serve with tabbouleh, served with the rest of the dressing and decorated with lemon halves.
And the salad is perfectly suited for the May picnic, adds it to share Usagi.
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