Summer couscous salad with grilled halloumi

Summer couscous with grilled halloumi

Here in Scotland, whilst still very cold, the sun is starting to make more of an appearance. Summer is still a fair bit off but I can’t help but feel less wintery. I thought I would get myself in the mood by making a gorgeous salad, full of delicious summery veg and with a fresh mint dressing, all topped off with hot and salty grilled halloumi cheese. I originally found this recipe on the BBC Goodfood website (see original here) but I made a few tweaks.

Ingredients

250g couscous

250ml vegetable stock

400g tin chickpeas, drained

2tbsp vegetable oil

1 large courgette, cut into slices on the slant

200g cherry tomatoes, halved

1 large sweet red pepper, cut into thin strips

250g halloumi cheese, sliced and grilled

Dressing

50ml extra virgin olive oil

3tbsp lemon juice

2 garlic cloves, minced

2tbsp chopped fresh mint

2tsps sugar

Method

Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well.

Heat 1 tbsp oil in a large frying pan and add the chickpeas, courgette slices, sweet red pepper and cherry tomatoes. Fry over a high heat for 5-6 minutes. Once cooked, add the vegetables and chickpeas to the couscous, then mix through well with a fork. Pour over the dressing and mix well.

In the same pan, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and brown. To serve, pile the couscous salad onto plates and place the grilled halloumi slices on top. Yummy.

Serves 4

 

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