Pan-Fried Halloumi, Cherry Tomatoes & GF Cous Cous Salad
Pan-Fried Halloumi, Cherry Tomatoes & GF Cous Cous Salad
Ingredients
- 1.5 cups gluten free couscous
- 2 lebanese cucumbers chopped
- 2 cups cherry tomatoes quartered
- 1/2 red onion quartered
- 1 cup parsley leaves finely chopped
- 1 cup mint leaves roughly chopped
- 0.5 cup almonds toasted, roughly chopped
- 1 tablespoon extra virgin olive oil
- 180 g halloumi cheese cut into strips
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
- Put the couscous in a bowl. Pour over 2 cups of boiling water, cover with glad wrap and leave for 5 mins. Drizzle with 1 tablespoon olive oil and season well. Fluff with a fork. Leave for another 5 minutes.
- For the dressing: Mix all the ingredients together in a jug or screw top jar. Set aside.
- For the salad: Place the 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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