Recipe Antipasto Holiday Tree
Strawberry and halloumi tabbouleh – perfect for summer!
Strawberry and halloumi tabbouleh is a refreshing and delicious variation on traditional tabbouleh, perfect for hot summer days. Created in collaboration with 5 ingredients, 15 minutes magazine, this recipe combines strawberries’ sweetness with halloumi’s saltiness, offering a unique explosion of flavours. Enjoy!
Ingredients
- 375 ml (1 ½ cups) vegetable broth
- 250 ml (1 cup) quinoa, rinsed and drained
- 1 160 g packet halloumi (Doré-mi type grilled cheese), cubed
- 1 541 ml container Savoura strawberries, halved
- 80 ml (1/3 cup) balsamic vinaigrette dressing
- 60 ml (¼ cup) chopped green onions
- 125 ml (½ cup) chopped fresh parsley
- 125 ml (½ cup) chopped fresh basil
- Pepper to taste
Preparation
- Bring the vegetable stock to the boil in a saucepan. Add the quinoa. Cover and simmer over a low heat for 15 to 18 minutes, until the stock is completely absorbed. Remove from the heat and leave to rest for 5 minutes before stirring with a fork. Allow to cool completely.
- Heat a large non-stick frying pan over medium heat. Brown the cheese cubes on all sides.
- In a large bowl, mix the quinoa with the cheese, strawberries, vinaigrette, green onions, parsley, and basil. Season with pepper.
