Pan-Fried Halloumi, Currant & Pearl Couscous Salad
Pan-Fried Halloumi, Currant & Pearl Couscous Salad
Ingredients
- 1 sweet potato large, chopped into small cubes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1/2 cup walnuts
- 1 cup pearl couscous
- 2 cups baby spinach roughly chopped
- 400 g canned chickpeas drained & rinsed
- 1 zucchini julienned or grated
- 1/2 cup currants soaked in boiling water for 3 minutes, drained
- 1 cup mint leaves roughly chopped
- 4 spring onions finely sliced
- 180 g halloumi cheese cut into strips
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon dijon mustard
- 1 lemon juice squeezed, plus extra to serve
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Place the sweet potato on a tray. Drizzle with 1 tablespoon of the olive oil and season with the salt and pepper. Mix well and roast for about 25–30 minutes until golden and cooked through. Set aside.
- Spread the walnuts onto a baking tray and place in the oven for the last 15 minutes while the sweet potato is cooking. Cool and roughly chop.
- Bring a medium saucepan of salted water to the boil. Add the pearl couscous and reduce to a simmer. Cook for about 8–10 minutes (check the 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, sweet potato, spinach, chickpeas, zucchini, currants, mint, spring onion and toasted walnuts in a large bowl. Toss gently together. Drizzle over the dressing (you may not need it all).
- Place a medium frying pan over medium heat. Add the remaining tablespoon of 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.
Notes
If you have dressing left over, it will last for up to 1 week in a screw top jar in the fridge.
Nutrition
Calories: 746kcalCarbohydrates: 83gProtein: 25gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gSodium: 1184mgPotassium: 847mgFiber: 13gSugar: 17gVitamin A: 10060IUVitamin C: 27mgCalcium: 608mgIron: 4mg
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