Tabouleh makes the perfect base for fish or leftover roasted veggies and meats. And there is the option of haloumi, with it’s salty flavour and squeaky texture that really shines in a salad. Of course if you are dairy free or vegan omit this for a better option.
- 1/2 cup amaranth
- 1 cup water
- 2 kale leaves, central stalked removed, leaves rougly torn
- 3 Tbsp lemon juice
- 2 Tbsp extra-virgin olive oil or macadamia oil
- 1 ripe tomato, finely diced
- 1 cup firmly packed flat leaf parsley, finely chopped
- 10 raw almonds, finely chopped
- 2 Tbsp walnuts
- 2 Tbsp rice malt syrup or honey
- 400g green or yellow beans, ends trimmed
- 3 Tbsp olive or macadamia oil, plus extra
- 2 x 250g packets haloumi, cut into 1cm thick slices
- 2-4 lemon wedges
- 1 tsp dukkah or za’atar spice mix
- To make tabouleh – rinse amaranth well under cold running water to remove the soapy saponin residue.
- Place in small saucepan with water and bring to the boil.
- Reduce heat to low, cover with a lid and simmer gently for 10 minutes, stirring occasionally. Cook to just al dente.
- Drain in sieve and allow amaranth to cool before using.
- Place kale in large bowl, drizzle with lemon juice and oil and massage to soften the leaves.
- Add amaranth, tomato, parsley and almonds. Mix well.
- Drizzle walnuts with rice malt syrup or honey, add to the tabouleh.
- Place beans in a saucepan of boiling water, cook for 3-4 minutes, then drain.
- Heat oil in large frying pan over medium heat and add haloumi slices. Cook for 2-3 minutes on each side, or until lightly browned.
- Divide tabouleh between serving plates, top with beans and grilled haloumi or roasted veggies or meats.
- Sprinkle with dukkah or za’atar and serve with lemon wedges on the side.
If you like it share it.