Halloumi and Couscous Salad

By Nicola JaffreyRecipes
Halloumi and Couscous Salad
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Halloumi and Couscous Salad

Recipe by Embody NutritionCourse: Lunch
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 225g halloumi, sliced

  • 1 tbsp extra virgin olive oil

  • 200g (1 cup) couscous

  • 1 ¼ cup of boiling water or stock

  • 400g (1 can) chickpeas, drained rinsed and patted dry

  • 1 Lebanese cucumber, sliced

  • 1/3 cup mint, chopped

  • 2 oranges, peeled, cut into segments

  • 4 -5 cups (approx 120g) mixed salad leaves

  • ½ cup pepitas (sunflower seeds)

  • Dressing

  • 1 ½ tsp honey

  • 1 tbsp white wine vinegar

  • 3 tbsp olive oil

  • 1 tbsp wholegrain mustard

  • 1-2 oranges, zest and juice

Method

  • Preheat oven to 200°C (180°C) fan forced. Line a baking tray with baking paper.
  • Spread out chickpeas on tray and season with olive oil, salt and pepper. Roast for 25-30 mins or until golden and crispy.
  • Meanwhile, place couscous in a large bowl and pour over boiling water/stock. Cover and wait 10 mins until couscous has absorbed the liquid and the grains are tender. Use a fork to fluff up the grains. Set aside.
  • Heat a splash of olive oil in a fry pan and cook halloumi for 3 mins, turning halfway. Transfer to paper towel to drain.
  • Whisk dressing ingredients together in a small bowl.
  • Combine salad leaves, couscous, chickpeas, mint, cucumber and pepitas in a large serving bowl and mix.
  • Pour dressing over salad and mix again.
  • Add halloumi and orange on top of salad and serve.

Notes

  • If you are short on time, chickpeas do not need to be roasted and can be added to salad straight from the can.