Keto Crispy Halloumi Tabbouleh
A refreshing Mediterranean-inspired keto salad featuring cauliflower, fresh herbs, lemon, and golden-browned halloumi cheese.
Ingredients
- 1 medium head cauliflower (finely riced (about 3 cups))
- 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)
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper (to taste)
- 7 oz halloumi cheese (cubed)
- 1 tbsp olive oil (for frying)
Instructions
- Prepare the cauliflower: grate or pulse florets in a food processor until rice-like.
- Transfer to a bowl and add parsley, mint, green onions, tomato, and cucumber.
- Drizzle with olive oil, lemon juice, salt, and pepper. Mix well.
- Heat olive oil in a non-stick pan and fry halloumi cubes until golden on all sides.
- Let halloumi rest for 1 minute, then toss gently into the salad.
- Serve immediately for warm halloumi, or chill for 30 minutes for a cold version.