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Gourmet tabbouleh with halloumi cheese, tomato confit and arugula lime pesto |

Salted

A couscous salad full of fresh herbs, seasoned with the nice acidity of a lemon.

Note

Halloumi cheese can be very salty, so take care not to over-salt the rest.

Ingredients

Recipe for 4 servings

For the tabbouleh

100 Ml

Couscous

100 Ml

Water

100 Gr

Red onion

1 Unit(s)

Lemon

4 Stem

Mint

0.25 Bunch(es)

Parsley

60 Ml

Olive oil

Halloumi

200 Gr

Haloumi

Arugula pesto

30 Gr

Arugula salad

25 Gr

Grated parmigiano reggiano

15 Gr

Pine nuts

1 Clove(s)

Garlic

25 Ml

White balsamic vinegar

75 Ml

Olive oil

Candied tomatoes

12 Unit(s)

Cherry tomatoes

1 Clove(s)

Garlic

1 Sprig(s)

Thyme

Preparation time: 30 min

Preheat your oven at 400 °F

For the preparations

Finely chop the onion, mint and the parsley.

Squeeze the lemon and filter the juice.

Cut the tomatoes in 2.
For the tabboule

Mix the couscous with olive oil, salt and pepper. Bring the water to a boil and pour it on top of the couscous, cover and let cook for 20 minutes.
Work the couscous with a fork and let it cool down. When cool, mix the couscous with the herbs, the tomatoes and the onion, season it with lemon juice and olive oil.
Taste and adjust seasoning.
Aragula pesto

In a food processor, place all ingredients: roasted pine nuts, rocket (keep a few leaves for garnish), Parmesan, garlic and olive oil. Mix well to obtain a homogeneous texture. Season with salt and pepper, finish with a dash of white balsamic vinegar and set aside.
Candied tomatoes

Place the cherry tomatoes on an oven tray lined with parchment paper, drizzle with olive oil, sprinkle with chopped garlic and sprigs of thyme. Place in the oven for approx. 7-8 minutes.
On the plate

Spread the arugula pesto on the bottom of your plates, then place the tabbouleh on top.

Garnish your salad with the cheese cubes and tomato confit.