For many reasons I am over-emotional these days (think pregnancy hormones), one of them is the fact that I am currently writing the last of my food columns, the December edition, for Mio Magazin by Globus. After three years, the editorial department wants to change the magazine over to give it a „new appeal“. Totally understandable, and nothing I take personally (our collaboration might even continue elsewhere). However, it makes me quite sad to say goodbye to my food columns, which I enjoyed writing and producing so, so much. Today I am sharing with you the recipe from the current issue, the September issue: Cauliflower tabouleh with watermelon and grilled halloumi cheese.
If you are interested in all the recipes I have created over the past three years, have a look here. To view the current recipe, my cauliflower tabouleh with watermelon and grilled halloumi cheese, click here.
Or have a look below, I am sharing it with you here, too – just in time for the last very sunny, very beautiful late summer days of the year.
Enjoy the sunshine while it lasts!
Love,
Lea Lou
Cauliflower tabouleh with watermelon and grilled halloumi
For two servings.
For the tabouleh:
1 small or 1/2 normal-sized cauliflower
1/2 pomegranate
1/2 cucumber
2 stalks celery
2 spring onions
approx. 4 sprigs fresh mint
1 garlic clove
3 tbsp olive oil
1/2 lemon
1 pinch ground cayenne pepper
1 pinch ground cumin
Salt and black pepper, freshly ground
Also:
1/2 small watermelon
250 g halloumi
Olive oil
Salt and pepper
Provençal herbs, dried
Method:
Divide the cauliflower in its florets, wash and dry them. Transfer cauliflower to the bowl of a food processor and pulse, until the florets have the size and shape of rice.
Deseed the pomegranate.
Wash and dry cucumber and celery, deseed the cucumber, cut cucumber and celery in slices or cubes.
Wash and slice the spring onions, removing the ends.
Roughly chop mint.
Peel and very finely chop the garlic. Whisk together olive oil with lemon juice, garlic and spices.
Mix cauliflower “rice” with fruits and vegetables, stir in the dressing. Set the tabouleh aside into the fridge until it is being served.
Slice the halloumi cheese.
Heat a little oil in a large pan, sauté the watermelon from both sides, until it has a deep red colour. Season the watermelon with salt and pepper to taste. Remove the watermelon from the pan, add halloumi to the pan, fry from both sides until golden brown. Season halloumi with salt, pepper and Provençal herbs to taste. (Please note: You may want to grill the watermelon and halloumi on a BBQ instead of frying either.)
Arrange cauliflower tabouleh with watermelon and halloumi on two plates, serve immediately.
