PAN-FRIED HALLOUMI, CHERRY TOMATO & PEARL COUS COUS SALAD

Serves 4

Ingredients

• 1.5 cups pearl couscous

• 2 lebanese cucumbers, chopped

• 2 cups cherry tomatoes, quartered

• ½ red onion, finely chopped

• 1 cup parsley, finely chopped

• 1 cup mint, roughly chopped

• 1/2 cup toasted almonds, roughly chopped

• 180g halloumi cheese, cut into strips

• 1 tablespoon extra virgin olive oil

Dressing

• 1 tablespoon extra virgin olive oil

• 1 teaspoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 2 teaspoons pure maple syrup

• 1 lemon, juiced
  
  

Extra lemon for serving.

Method:

1. Spread almonds onto a baking tray and place in the oven for the last 15 minutes. Cool and roughly chop.
   
   

2. Fill a medium saucepan with salted water and bring to the boil. Add pearl couscous and reduce to a simmer. Cook gently for approx. 8-10 minutes (check packet instructions). Drain and set aside.
   
   

3. For the dressing: Mix all ingredients together in a jug or screw top jar. Set aside.
   
   

4. For the salad: Add the pearl couscous, cucumbers, cherry tomatoes, red onion, parsley, mint, and toasted almonds. Toss gently together. Drizzle over the dressing.

5. Place a medium fry pan onto medium heat. Add the olive oil and let it heat. Add the halloumi pieces and cook for approx. 3 minutes each side (turn down the heat if they colour too much). Remove.

6. Serve salad into bowls and top with pieces of warm halloumi on top. Squeeze over fresh lemon juice.
   
   

You may not use all the dressing. Leftover dressing will last up to 1 week in the fridge in a screw top jar.