Having tried and tested the cauliflower tabbulah a few weeks back, I had a browse back through Hemsley Hemsley in the hope that there was a recipe that didn’t involve a spiraliser or ingredients that I’ve not heard of.
Having found the recipe above which started life with papaya, red onions and pine nuts, I made some adaptations to my own preferences and used the following ingredients. You see the original recipe online here.
1/2 bag of watercress
1/2 punnet of cherry or baby plum tomatoes – I liked these in quarters, but halves are good too
1/2 bunch of spring onions, slickly finely
1 avocado, chopped into chunks – coat in lemon or lime juice to stop it going brown
a handful of pumpkin seeds
1/2 pack of halloumi – sliced up around 1cm thick (I definitely did this way too thin the first time, you want to keep it meaty)
Salt & Pepper
Juice of 1 lime
1/ Snip up the watercress into bite-size pieces and pop onto a plate
2/ Scatter on the tomatoes, spring onions and avocado, add a grind of salt and pepper
3/ Toast the pumkin seeds in a frying pan – keep on a low heat and watch them, I left mine on too high initially and had to try again.. doh
4/ Sprinkle on your pomegranate.
5/ Fry your halloumi on both sides on a high heat in the same frying pan. Keep an eye on them and remove when browned.
6/ Dress the salad with olive oil and lime juice. Add your hot halloumi and the pumpkin seeds, then drizzle with the balsamic glaze – tuck in and enjoy mmmm