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Pan-Fried Halloumi, Currant & Pearl Couscous Salad

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Servings 4

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
  • 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 Minuten until golden and cooked through. Set aside.
    1 sweet potato, 2 tablespoons extra virgin olive oil, 1/2 teaspoon sea salt, 1 teaspoon 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.
    1/2 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 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 2 teaspoons pure maple syrup, 1 teaspoon 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, 1/2 cup currants, 1 cup mint leaves, 4 spring onions, 1/2 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 tablespoons 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.

Keywords

Dinner, Lunch, Salad
Egg Free, Gluten Free, Nut Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Egg-free, Gluten Free, Nut-free
Member Free