Pan-Fried Halloumi, Currant & Pearl Couscous Salad
Pan-Fried Halloumi, Currant & Pearl Couscous Salad
Share Recipe Favourite Download PDFIngredients
- 1 sweet potato large, chopped into small cubes
- 2 tbsp extra virgin olive oil
- 0.5 tsp sea salt
- 1 tsp cracked black pepper
- 0.5 cup walnuts
- 1 cup pearl couscous
- 2 cups baby spinach roughly chopped
- 400 g canned chickpeas drained & rinsed
- 1 zucchini julienned or grated
- 0.5 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
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tsp pure maple syrup
- 1 tsp 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 Minuten until golden and cooked through. Set aside.1 sweet potato, 2 tbsp extra virgin olive oil, 0.5 tsp sea salt, 1 tsp cracked black pepper
- Spread the walnuts onto a baking tray and place in the oven for the last 15 Minuten while the sweet potato is cooking. Cool and roughly chop.0.5 cup walnuts
- Bring a medium saucepan of salted water to the boil. Add the pearl couscous and reduce to a simmer. Cook for about 8–10 Minuten (check the packet instructions). Drain and set aside.1 cup pearl couscous
- For the dressing: Mix all the ingredients together in a jug or screw top jar. Set aside.2 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 2 tsp pure maple syrup, 1 tsp dijon mustard, 1 lemon
- 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).1 cup pearl couscous, 1 sweet potato, 2 cups baby spinach, 400 g canned chickpeas, 1 zucchini, 0.5 cup currants, 1 cup mint leaves, 4 spring onions, 0.5 cup walnuts
- 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 Minuten each side (turn down the heat if they colour too much). Remove.2 tbsp extra virgin olive oil, 180 g halloumi cheese
- Serve the salad into bowls and top with pieces of warm halloumi. Squeeze over fresh lemon juice.180 g halloumi cheese, 1 lemon
Notes
If you have dressing left over, it will last for up to 1 week in a screw top jar in the fridge.
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