Halloumi and couscous salad

The mornings are getting lighter (yay!) but it’s fairly cold and wet here in the Cape. As we head into spring I find myself turning to lighter dishes whilst still craving the comfort that comes from a hearty winter meal. This halloumi and couscous salad is the perfect example of that, and who doesn’t love melting halloumi.

The halloumi is served with a couscous salad, bursting with the freshness of rocket, fresh herbs and sun-dried tomatoes. It makes a fabulous and easy lunch, super satisfying!

I’ve had such positive feedback on the cookbook so far – you all seem to be loving the recipes and it makes me so happy! You can grab a copy at any bookstore, or order online HERE.

HALLOUMI AND COUSCOUS SALAD

Servings: 4
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50 g sun-dried tomatoes
freshly boiled water, for soaking
200 g instant couscous
250 ml (1 cup) freshly boiled water
1 x 400 g tin chickpeas, drained and rinsed
140 g cucumber, diced
5 g fresh mint, roughly chopped
5 g fresh parsley, roughly chopped
40 g wild rocket
15 ml (1 tbsp) red wine vinegar
45 ml (3 tbsp) olive oil
salt and pepper, to season
olive oil, for drizzling
300 g halloumi, cut into 1 cm slices

1.) Place the sun-dried tomatoes in a small bowl. Cover with freshly boiled water and leave to stand for 10 minutes. Drain, cool then chop up roughly.

2.) Place the couscous in a bowl and pour the freshly boiled water over it. Cover and leave to stand for 5 minutes, then fluff up with a fork.

3.) Add the sun-dried tomatoes, chickpeas, cucumber, mint and parsley to the couscous. Toss together. Add the rocket and toss again.

4.) Place the red wine vinegar and olive oil in a small jar with a pinch of salt and pepper. Secure the lid and shake vigorously to combine. Stir into the couscous.

5.) Drizzle a little olive oil into a frying pan and place over a medium heat. Cook the halloumi for a few minutes per side until golden and melting. Dish the couscous onto plates and top with halloumi. Serve immediately.