We Are What We Eat
Tips & Inspiration
Pearl Couscous & Haloumi Salad
& Halloumi Salad
This halloumi-based salad can be made up to eight hours ahead of time and travels well, so it’s ideal for a barbecue or potluck dinner.
What you need
200g Mainland Special Reserve Halloumi
4 Tbsp extra virgin olive oil
1 1/2 cups pearl couscous
3 Tbsp lemon juice
Finely grated zest of 1 lemon
1 tsp ground cumin
1/2 tsp salt
Ground black pepper, to taste
1/2 cup pistachios, toasted
1/4 cup finely chopped parsley
250g cherry tomatoes, quartered
1 cup peas (optional)
Here's how it's done
Cut the halloumi in half and then cut each piece in half horizontally to give four thin rectangles.
Heat one Tbsp of the oil in a frypan and cook halloumi over medium heat until golden on both sides (about two minutes each side).
Transfer to a plate and allow to cool while you prepare the rest of the salad.
Cook pearl couscous according to packet instructions.
Drain well and place in a serving bowl.
Combine remaining oil, lemon juice and zest, cumin, salt and pepper and stir into warm couscous.
Stir in pistachios and parsley.
Cut each piece of halloumi into four and add to couscous with tomatoes and peas, if using, tossing gently to combine.
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