Pan-Fried Halloumi, Cherry Tomato & Pearl Couscous Salad
Pan-Fried Halloumi, Cherry Tomato & Pearl Couscous Salad
Rate this RecipeIngredients
- 1 1/2 cups pearl couscous
- 2 lebanese cucumbers chopped
- 2 cups cherry tomatoes quartered
- 1/2 red onion finely chopped
- 1 cup parsley leaves finely chopped
- 1 cup mint leaves roughly chopped
- 1/2 cup almonds toasted, roughly chopped
- 1 tablespoon extra virgin olive oil
- 180 g halloumi cheese cut into strips
- lemon wedges to serve
Dressing
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- 1 lemon juice squeezed
Instructions
- Fill a medium saucepan with salted water and bring to the boil. Add the pearl couscous and reduce to a simmer. Cook gently for about 8–10 minutes (check packet instructions). Drain and set aside.
- For the dressing: Mix all the ingredients together in a jug or screw top jar. Set aside.
- For the salad: Place the pearl couscous, cucumber, cherry tomatoes, red onion, parsley, mint and toasted almonds in a bowl. Toss gently together. Drizzle over the dressing.
- Place a medium frying pan over medium heat. Add the olive oil and let it heat. Add the halloumi pieces and cook for about 3 minutes each side (turn down the heat if they colour too much). Remove.
- Serve the salad into bowls and top with pieces of warm halloumi. Squeeze over fresh lemon juice.
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