Recette Easy recipe: Tabbouleh with strawberries and halloumi – perfect for summer
Mini in size, big on crunch and freshness
These colourful bites featuring SAVOURA strawberries are a perfect mix of creamy almond ricotta, crisp corn shells, and a pop of lemon zest. Light, vibrant, and easy to prepare—everyone will love this feel-good snack or party bite.
Ingrédients
Homemade almond ricotta:
- 2 cups shaved almonds
- 1 cup almond milk=
- Juice of 1 lemon
- 1 tsp vanilla extract
- 2 tsp honey (or preferred liquid sweetener)
- Pinch of salt
To assemble:
- 1 pint of SAVOURA strawberries, hulled and diced
- 24 crispy corn scoop-style shells
- Lemon zest, to taste
Préparation
- Make the almond ricotta
Drain and rinse the soaked almonds. Combine with almond milk, lemon juice, vanilla, maple syrup, and salt in a blender. Blend until smooth and creamy, scraping down the sides as needed. Adjust consistency with a little more almond milk if necessary. Chill until ready to use. - Assemble the bites
Spoon a small amount of almond ricotta into each crispy corn shell. Top with diced SAVOURA strawberries and finish with a sprinkle of lemon zest. - Serve
Arrange on a serving tray and serve immediately to keep the shells nice and crunchy.
SAVOURA TIP:
For maximum crunch, assemble just before serving. Store the ricotta and strawberries separately in the fridge until ready.
