The Louise Parker Method: Lean for Life: The Cookbook by Louise Parker

Author:Louise Parker [Parker, Louise]
Language: eng
Format: epub
Publisher: Octopus
Published: 2016-12-26T00:00:00+00:00

FOR THE SALAD

leaves from 1 large bunch of coriander

leaves from 1 large bunch of flat leaf parsley

leaves from 1 large bunch of mint

12 tomatoes, deseeded and chopped

400g (14oz) can chickpeas, skinned if you have time

sea salt and black pepper

1 tablespoon za’atar

200g (7oz) haloumi cheese, sliced

125g (4½oz) pomegranate seeds

FOR THE DRESSING

juice of 2 lemons, plus ½ teaspoon finely grated unwaxed lemon zest

2 tablespoons olive oil

½ teaspoon chopped mint leaves

Finely chop all the herbs: I use a huge knife and board, combine all the herbs together and just chop away for a couple of minutes. Deseed the tomatoes (or just use cherry tomatoes cut in half if you’re in a hurry) and simply combine all the herbs, tomatoes and chickpeas together in a bowl. Give it a good stir and taste for seasoning. It requires more salt and pepper than you think, but adjust depending on whether you are serving it with some beans or meat, or salty cheese as I am here (in which case, use less).

Put the za’atar on a flat plate and dab in each side of the sliced haloumi, before popping on a hot non-stick griddle pan, giving each side about 45 seconds or until it is beautifully brown and stripy.

Prepare the dressing by whisking all the ingredients together. Mix with the herbs and chickpeas in the mixing bowl.

Serve the griddled haloumi on top of the salad and sprinkle with the pomegranate seeds.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.