Keto Crispy Halloumi Tabbouleh

Prepare the cauliflower: grate or pulse florets in a food processor until rice-like.

For this step: 1 medium head cauliflower (finely riced (about 3 cups))

Transfer to a bowl and add parsley, mint, green onions, tomato, and cucumber.

For this step: 1 cup finely chopped fresh parsley, 1/4 cup fresh mint leaves (chopped), 2 green onions (sliced), 1 small tomato (diced), 1/2 cucumber (diced)

Drizzle with olive oil, lemon juice, salt, and pepper. Mix well.

For this step: Juice of 1 lemon, Salt and pepper (to taste), 1 tbsp olive oil (for frying)

Heat olive oil in a non-stick pan and fry halloumi cubes until golden on all sides.

For this step: 7 oz halloumi cheese (cubed), 1 tbsp olive oil (for frying)

Let halloumi rest for 1 minute, then toss gently into the salad.

For this step: 7 oz halloumi cheese (cubed)

Serve immediately for warm halloumi, or chill for 30 minutes for a cold version.

For this step: 7 oz halloumi cheese (cubed)