That title’s a mouthful, isn’t it? Minted lemon and halloumi couscous salad. S’a bit much. But there are so many lovely aspects to this recipe and I really wanted them to get it all in.
Whoof, I love halloumi. Look at it up there, all golden and delicious. Most cheeses are best with something else – a chutney, melted over a potato, spread on a cracker. Halloumi stands on its own, grilled so that it’s firm on the outside but soft and gooey on the inside. Truly it is the king of cheeses.
It’s also super calorific – as in, on this day I’d eaten something like 700 calories and 400 of them were halloumi – so be careful. That’s why you can use this delicious salad, which is full of health and good things, to balance it out.
And this recipe is all about balance. The salt of the halloumi against the sweet mint, the sharp lemon and the bitter rocket. The crunchy spring onion against the gooey cheese and soft couscous. Balance it perfectly or play around – it’s up to you. And if you fancy it you can always remove the halloumi entirely and use the couscous salad as a side for something else. Add some diced roasted vegetables and you’ve got a perfect work lunch,
- 200g of dried couscous
- 1 vegetable stock cube
- 1 lemon, zested and juiced
- 4 spring onions, trimmed and sliced
- 150g of peas, fresh or frozen, cooked
- A large handful of fresh mint leaves, chopped
- 100g of rocket or watercress
- 250g of halloumi, cut into slices
- Put the couscous in a bowl and cover with 300ml of boiling water, the lemon zest, and a vegetable stock cube. Stir with a fork, cover, and set aside for 5 minutes.
- Heat a grill or frying pan to hot. Spray with a little oil and fry the halloumi for 2-3 minutes on each side, spraying before turning it over. The cheese should be golden and delicious
- Mix the couscous with the spring onions, peas, mint and salad leaves. Pile onto a plate, squeeze over the lemon juice, top with halloumi and serve