AuthorBarneyCategorySalad & Veg, Starters & Sides, VegetarianThis salad is as pretty as it is tasty! Freshly grilled Halloumi - crisp on the outside, soft and succulent on the inside - with a medley of tastes, textures and flavours
The dressing is made with sundrenched zesty greek oranges, a white balsamic cream and our co-operative made premium extra virgin olive oil, ready to shake, pour then store in your fridge door! (lasts for a whole MONTH once opened).
Soak desired amount of couscous (for the number of people to be served) in boiling water as per instructions.
Leave to cool if preferred.
Mix chopped red pepper, pomegranate seeds and Orange Balsamic Dressing into the couscous - use enough dressing to coat the couscous but not so much that it's too wet/soggy.
Slice and grill the halloumi, once cooked remove from the grill and cut into smaller squares. Place straight over the couscous (best to eat cooked halloumi straight away to avoid the weird squeak when chewed!)
Top with plenty of freshly picked mint and rocket leaves. We also used the pretty little white flowers as the rocket had bolted, but the flowers are edible and look pretty!
Pour on a little more dressing if you like, plus pepper and salt to taste then enjoy.
Ingredients
Directions
Soak desired amount of couscous (for the number of people to be served) in boiling water as per instructions.
Leave to cool if preferred.
Mix chopped red pepper, pomegranate seeds and Orange Balsamic Dressing into the couscous - use enough dressing to coat the couscous but not so much that it's too wet/soggy.
Slice and grill the halloumi, once cooked remove from the grill and cut into smaller squares. Place straight over the couscous (best to eat cooked halloumi straight away to avoid the weird squeak when chewed!)
Top with plenty of freshly picked mint and rocket leaves. We also used the pretty little white flowers as the rocket had bolted, but the flowers are edible and look pretty!
Pour on a little more dressing if you like, plus pepper and salt to taste then enjoy.