Grilled Halloumi Cheese with Lemon Couscous Salad

2
10 min
20 min
Print recipe
Facebook
Twitter
WhatsApp

Ingredients

For the Dressing:

  • 2 tbsp fresh coriander and dill, chopped
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp tahini
  • 1 tbsp capers, chopped
  • Zest and juice 1 lime
  • 1 clove garlic, finely chopped
  • Salt and pepper to taste

For the Salad:

  • 200g Tipiak Taboule Salad Couscous with Mint & Lemon
  • 400ml hot vegetable stock
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp pistachios, chopped
  • 1 zucchini, sliced and grilled
  • 10 cherry tomatoes, halved
  • 2 tbsp pomegranate kernels

For the Halloumi:

  • 2 packets halloumi cheese
  • 2 tbsp flour
  • Salt and pepper
  • Olive oil for frying

Method

  1. Start this recipe by making up the lemon couscous by covering with the hot stock and allow to soak up for 10 minutes.
  2. Fluff up and stir in the parsley and chopped pistachios. Place onto a large serving dish and arrange the tomatoes, grilled zucchini and pomegranate kernels.
  3. Mix together all the ingredients for the dressing and put aside in a bowl. For the halloumi, slice thickly and dust with seasoned flour.
  4. Heat a pan with oil and quickly fry the halloumi cheese on both sides for 1-2 minutes or till browned.
  5. Immediately arrange the halloumi onto the couscous salad and drizzle over the herbed dressing.
  6. Decorate with extra herb leaves and serve.

Products used

Tipiak Taboule Salad Couscous with Lemon and Mint 2x125g