A Taste of Turkey in a Bowl!
Transport your taste buds to the vibrant markets of Turkey with this incredibly fresh and zesty herb salad! Inspired by my travels, this recipe is a twist on the classic tabouleh, but made without any bulgur, making it naturally gluten-free. Instead, we’re adding cubes of salty, pan-fried halloumi for a satisfying and savory bite that makes this salad a complete meal. It’s the perfect light lunch or a stunning side dish for any feast.
Ingredients
• PREP: 15 minutes | COOK: 5 minutes | YIELD: 6 x 1-cup servings
• 1 tsp + 1 Tbsp extra virgin olive oil, divided / 5 ml + 15 ml
• 8 oz halloumi cheese, patted dry and cut into ½-inch cubes / 225 g
• 1 large bunch curly parsley, washed and dried, finely chopped / about 4 cups or 950 ml
• 2 vine-ripened tomatoes, diced
• 2 scallions, finely chopped
• ¼ cup fresh mint, finely chopped / 60 ml
• Juice of 1 large lemon
• ½ tsp sambal oelek or chili garlic sauce / 2.5 ml
• ¼ tsp each sea salt and freshly ground black pepper / 1.25 ml
Instructions
1. Heat 1 tsp / 5 ml olive oil in a nonstick skillet over medium-high heat. Add the cubed halloumi and cook for 1-2 minutes per side, until golden brown and crisp. Set aside.
2. While the halloumi cooks, combine the finely chopped parsley, diced tomatoes, scallions, and mint in a large serving bowl.
3. In a separate small bowl, prepare the dressing. Whisk together the lemon juice, sambal oelek, salt, pepper, and the remaining 1 Tbsp / 15 ml of olive oil.
4. Add the warm, pan-fried halloumi to the bowl with the herbs and vegetables. Pour the lemon dressing over everything and toss gently to combine. Serve immediately for the best texture.
Nutritional Information
• NUTRITIONAL VALUE PER SERVING (ESTIMATED)
• Calories: 305 | Protein: 24 g | Carbs: 14 g | Total Fat: 18 g | Saturated Fat: 10 g | Fiber: 2 g | Sodium: 520 mg
Pro Tips
• For the best golden-brown crust, make sure to pat the halloumi completely dry with a paper towel before adding it to the hot pan.
• To chop the large amount of parsley quickly, pulse it in a food processor until fine, but be careful not to over-process it into a paste.
• Add a diced English cucumber or red bell pepper for extra crunch and a boost of fresh flavor.
• This salad is best enjoyed fresh while the halloumi is still warm, but leftovers will keep in the refrigerator for up to two days.
FAQ
Q: Is this halloumi salad a good source of protein
A: Yes, this salad is an excellent source of vegetarian protein. The pan-fried halloumi cheese provides approximately 24 grams of protein per serving, making it a satisfying and complete meal on its own.
Q: Can I make this Turkish herb salad vegan
A: Absolutely! To make this salad vegan, simply substitute the halloumi cheese. You can use firm, pressed tofu cut into cubes and pan-fried until golden, or a cup of cooked chickpeas for a similar protein boost.
Q: How do I store leftovers of this herb salad
A: This salad is best enjoyed immediately while the halloumi is warm and crisp. However, you can store leftovers in an airtight container in the refrigerator for up to two days. For best results when meal prepping, store the dressing separately and add it just before serving to keep the herbs fresh.
Q: How can I make this salad a more filling meal
A: While the halloumi makes this salad quite satisfying, you can easily make it more substantial. Serve it alongside warm pita bread, or add a cup of cooked quinoa or chickpeas directly to the salad for extra plant-based protein and fiber.
