Preheat the oven to 200 °C
Place the tomatoes, garlic and chili in a roasting dish.
Drizzle with some olive oil and roast for 30 minutes until the skins of the tomatoes are blistered. Remove the garlic and left over juice/oil in the pan and set aside for the dressing.
Combine the couscous, salt and boiling water in a bowl and cover with cling wrap.
Let it stand for 15 minutes and loosen with a fork. Set aside.
Combine the couscous, tomatoes, avo, spinach and salad onions in a large salad bowl.
Mash the garlic and combine with the lemon juice, olive oil, parsley, zest and juice/oil from the roasted tomatoes. Mix until well combined.
Drizzle the haloumi cheese slices lightly with oil to just coat them and fry the haloumi until golden brown on both sides in a non stick pan.
Place the haloumi on top of the salad and drizzle with the dressing.
Recipe reprinted with permission of Hein Stirred
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