Halloumi and couscous salad
Honestly how good is halloumi cheese?! If you haven't tried it, stop what you are doing and make this now. It's so easy to quickly cook in the pan and add the any fresh salad. I always like to squeeze some fresh lemon on top as well. Here I've made a couscous and chickpea salad which is in total a 15 minute meal! Not only quick and easy but totally DELICIOUS.
Halloumi and couscous salad recipe
Time: 15 minutes
What you need:
~220g Halloumi cheese, sliced
1/2 cup wholemeal couscous
3-4 cups baby rocket leaves
1 punnet cherry tomatoes, halved
1 small red onion, finely sliced
1 can of chickpeas, drained and rinsed
1 lemon, juiced
1-2 tablespoons extra virgin olive oil
Salt and pepper to taste
Optional: extra lemon wedges to serve
Cook the couscous via the absorption method (place couscous and the same amount of boiling water into a bowl, mix with a fork and cover for ~10 minutes). Meanwhile, prepare the other salad ingredients and place into a large salad bowl. Heat a pan on medium heat with a little extra virgin olive oil, cook the halloumi for ~3-4 minutes on each side and then set aside. Check the couscous and fluff with a fork, mix in with other salad ingredients and dress with lemon and extra virgin olive oil, salt and pepper. Serve with grilled halloumi on top and some fresh lemon wedges.