Yaya's Spring Tabbouleh Salad

Yaya's Spring Tabbouleh Salad

Serves 4-5 


1 pkg Yaya  cheese

1 pint Heirloom grape tomatoes or Regular grape tomato

½ cup Quinoa cooked

4-5 Mint leaves

1 sprig of Rosemary

3 TBSP Italian parsley

1 Lemon

¼ cup Pine nuts

¼ cup Red onion small dice

1 clove Garlic

3 tbsp Extra virgin olive oil


Black pepper


Take yaya cheese and cut into ½ in planks. Then pan fry both sides till golden brown.After pan frying the cheese, cut into 1/2 in cubes. Take grape tomatoes and cut in half lengthwise. 

Next pick leaves off herbs and mince up, crush and mince up garlic, and combine in a bowl. Then zest one lemon and then juice the lemon into the same bowl as garlic and herbs. Add olive oil to the bowl and whisk to combine add salt and pepper to taste. Combine dressing, with quinoa, tomato, and halloumi and toss to combine, and enjoy.

Yaya's Tip: To add more color use tri colored quinoa. Also to get a little bit more texture add a hand full of baby arugula to the salad. 

Leave a comment

Please note, comments must be approved before they are published