Sumac Halloumi
with Quinoa and Cherry Tomato Tabbouleh
The star of this evening’s dish is a little known middle eastern delicacy called sumac. Made from the ground berries of the sumac plant it has a great citrusy, tangy flavour that perfectly balances against the creaminess of our halloumi. For this recipe, we combined the halloumi with couscous and fresh herbs to give you a palate-cleansing taste, whilst making sure you’re still lip smackingly satisfied. Go for it!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Vegetable Stock Pot
(Contains: Celery, Sulphites)
¾
Quinoa
½
Sumac
½
Lemon
1
Halloumi
(Contains: Milk)
2
Mint
3
Flat Leaf Parsley
1
Cherry Tomatoes
¼
Cucumber
(May contain traces of: Celery)
2
Spring Onion
Utensils
Cooking Instructions and Tips
Boil a large pot of water with half the stock pot. Put your quinoa in a sieve with very small holes and rinse for 30 seconds under running water. Tip: If you don’t have a sieve, don’t worry about doing this! Add your quinoa to the boiling stock and cook for 15 mins or until tender. Then cover with a clean tea towel and leave to the side until everything else is ready.
Mix together 1 tbsp of olive oil with the sumac. Grate a pinch of lemon zest into the oil and mix together.
Cut the halloumi into slices just under 1cm thick. Rub them all over with the sumac flavoured oil and leave to marinate while you chop your vegetables.
Turn your grill to high. Finely chop the fresh mint leaves and parsley. Chop the tomatoes into quarters. Slice your cucumber lengthways into four, then finely chop widthways into small cubes. Very finely slice the spring onions into discs.
Place the halloumi slices on a baking tray. Pop under the grill and cook until the tops blister slightly. Tip: You want to thoroughly brown the halloumi off, but don’t overcook it as it will become dry.
Stir up the quinoa with a fork to separate the grains. Add the herbs, tomatoes, cucumber and spring onion and mix well. Add 1/4 tsp of salt, a few good grinds of black pepper, 1 tbsp of olive oil and 1 tbsp of lemon juice.
Serve the tabbouleh with the halloumi slices on top.
Explore Similar Recipes
