PAN-FRIED HALLOUMI, CURRANT & PEARL COUSCOUS SALAD
Serves 4
Ingredients:
1 large sweet potato, chopped into small cubes
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon cracked black pepper
2 cups spinach, roughly chopped
1 cup pearl couscous
400g can chickpeas, washed and drained
1/2 cup currants, soaked in boiling water for 3 minutes
1 zucchini, julienned or grated
1 cup mint, roughly chopped
4 spring onion, finely sliced
1/2 cup toasted walnuts, roughly chopped
180g halloumi cheese, cut into strips
1 tablespoon extra virgin olive oil
Dressing:2 tablespoons 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:
Preheat the oven to 180 degrees celsius. Lay sweet potato pieces onto a tray. Drizzle with olive oil and season with salt and pepper. Mix well and roast for approx. 25-30 mins until golden and cooked through. Set aside.
Spread 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.
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.
For the dressing: Mix all ingredients together in a jug or screw top jar. Set aside.
For the salad: Add the spinach, pearl couscous, chickpeas, sweet potato, zucchini, currants, mint, spring onion and toasted walnuts. Toss gently together. Drizzle over the dressing.
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.
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.