Name: Grilled halloumi couscous salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cheese
Ingredients: 400 g baby tomatoes; 2 garlic cloves, peeled and halved; 1 fresh chillies chopped; olive oil for drizzling; 1 cup couscous uncooked; 1 salt; 1 cup water boiled; 1 avocado peeled and cubed; 300 g baby spinach; 3 onions sliced; 350 g halloumi cheese sliced; olive oil for drizzling; 1/4 cup lemon juice; 1 fresh parsley chopped; lemon halved and zested

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Ingredients (15)

400 g	baby tomatoes
2	garlic — cloves, peeled and halved
1	fresh chillies — chopped
	olive oil — for drizzling
1 cup	couscous — uncooked
1	salt
1 cup	water — boiled
1	avocado — peeled and cubed
300 g	baby spinach
3	onions — sliced
350 g	halloumi cheese — sliced
	olive oil — for drizzling

DRESSING:

1/4 cup	lemon juice
1	fresh parsley — chopped
	lemon — halved and zested

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Method:

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.
Serve immediately.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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