Summer couscous salad 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.
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
50ml extra virgin olive oil
3tbsp lemon juice
2 garlic cloves, minced
2tbsp chopped fresh mint
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.