Photo by Shameel mukkath on Pexels
Warm Halloumi & Roasted Vegetable Couscous Salad with Lemon-Herb Dressing
Rocket-topped salad combines seared tuna, cannellini beans, thin sliced red onion, parsley, olive oil and lemon juice.
- 150 g giant couscous
- 200 g halloumi cheese
- 1 medium red onion
- 1 medium courgette
- 150 g cherry tomatoes
- 15 g fresh mint
- 15 g fresh parsley
- 1 whole lemon
- 40 ml olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Chop the red onion into wedges and the courgette into bite-sized chunks. Halve the cherry tomatoes.
- Step 3
Toss the red onion, courgette, and cherry tomatoes on a baking tray with 20ml of olive oil, dried oregano, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelised.
- Step 4
While the vegetables are roasting, cook the giant couscous according to packet instructions. Drain and set aside.
- Step 5
Cut the halloumi into 1cm thick slices.
- Step 6
Heat the remaining 20ml of olive oil in a non-stick frying pan over medium-high heat. Fry the halloumi slices for 2-3 minutes per side until golden brown and crispy.
- Step 7
Finely chop the fresh mint and parsley.
- Step 8
Zest and juice the lemon.
- Step 9
In a large bowl, combine the cooked couscous, roasted vegetables, and chopped herbs.
- Step 10
Whisk together the lemon zest, lemon juice, and a pinch of salt and pepper to make the dressing. Drizzle over the couscous and vegetables and toss gently.
- Step 11
Serve the warm couscous salad topped with the pan-fried halloumi.
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