Prepare the Quinoa Tabbouleh

  • Quinoa, cooked 2.5 L
  • Parsley, fresh, flat-leaf, chopped 500.0 ml
  • Tomato, chopped 750.0 ml
  • Mint leaves, chopped 175.0 ml
  • Onion, red, brunoise 325.0 ml
  • Green onions, sliced 185.0 ml
  • Cucumber, diced 625.0 ml

Prepare the Pomegranate Dressings

Prepare Roasted Carrots

  • Carrot, sliced on a bias 1.0 L
  • Olive oil 75.0 ml
  • Maple syrup 45.0 ml
  • Red chili flakes 2.5 ml
  • Salt, kosher 7.0 ml
  • Nigella Seeds or Black Sesame Seeds 10.0 ml

Prepare Pickled Cabbage

  • White vinegar 250.0 ml
  • Water 125.0 ml
  • Sugar 125.0 ml
  • Salt, kosher 20.0 ml
  • Red cabbage 2.0 L

Prepare Buttermilk-Avocado Sauce

Assemble Bowl and Garnish

  • Halloumi, sliced 900.0 g
  • Pomegranate seeds 185.0 ml
  • Parsley, fresh, flat-leaf, chopped 250.0 ml
  1. Prepare the Quinoa Tabbouleh

    • Combine the quinoa, parsley, tomatoes, mint, red onion, green onion, and cucumber.
  2. Prepare the Pomegranate Dressings

    • Combine Hellmann's® Creamy Ranch Dressing, lemon zest, garlic, and pomegranate juice in a bowl. Slowly whisk in olive oil. Add salt and pepper to taste.
    • Add ‘Pomegranate Dressing’ to Quinoa Tabbouleh, combine well, cover and refrigerate until ready to use.
  3. Prepare Roasted Carrots

    • Combine carrots, olive oil, maple syrup, chili flakes, salt, and nigella seeds in a bowl.
    • Roast carrots on a lined baking sheet at 425°F/220°C, for 10-12 minutes, or until tender.
  4. Prepare Pickled Cabbage

    • Shred the red cabbage.
    • Bring together in a saucepan the vinegar, water, sugar and salt to boil, stir until sugar dissolves.
    • Pour mixture over cabbage; stir to combine. Cover and let stand for 1 hour. Drain.
  5. Prepare Buttermilk-Avocado Sauce

    • Combine Hellmann's® Creamy Ranch Dressing, garlic, Hellmann’s Mayonnaise, lemon zest, and avocado in a bowl. Mix until consistency is smooth.
  6. Assemble Bowl and Garnish

    • Prepare Halloumi by searing sliced in a non-stick sauté pan, until browned on both sides.
    • Build bowl by dividing components for 10 portions and add dressed quinoa mixture topped with carrots, pickled cabbage, halloumi, parsley, pomegranate seeds and a dollop of Buttermilk-Avocado sauce.
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