Taboulé with Halloumi
Taboulé with Halloumi - Crispy cheese in crunchy company
Healthy, because
Even smarter
Nutritional values
Allyl mustard oil from radishes strengthens the intestinal flora and helps the immune system defend itself against pathogens. Muscles and nerves benefit from the high calcium content in halloumi.
Are you on a vegan diet? No problem: Simply replace the halloumi cheese with smoked tofu.
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 18 ozs Vegetable broth
- 9 ozs Bulgur
- 14 ozs Halloumi cheese
- 5 Tbsps olive oil
- salt
- peppers
- 4 mint
- 4 Dill
- 1 handful Baby spinach
- 1 stalk Celery
- ½ bunch Radish
- 3 Tbsps lemon juice
Preparation steps
Bring broth to a boil in a saucepan. Rinse bulgur in a sieve, add to broth and cook over medium heat for 10 minutes. Remove from heat and simmer, covered, until done, about 10 minutes. Loosen with a fork and let cool uncovered.
Meanwhile, cut the halloumi into slices about 1/2-inch thick. Heat 2 tablespoons of oil in a frying pan. Fry halloumi in it on both sides for 2-3 minutes each over medium heat until golden brown, then season with salt and pepper.
Wash herbs and spinach and shake dry. Pluck off mint leaves and dill tips and chop coarsely with spinach. Clean, wash and finely slice the celery and radishes. Mix with herbs, spinach, lemon juice and remaining oil under the bulgur, season with salt and pepper. Put taboulé on plates and arrange halloumi slices on top.
