Recipe – Halloumi and Courgette Salad

Grilled Halloumi Salad – serves 2

UniformFoodies Michael Caines blog blogger food blog Glasgow

Ingredients

200g Halloumi, cut into thick strips

2 Courgettes, cut into strips

10 Cherry Tomatoes, halved

50g of nuts – eg sesame seeds, pine nuts or pumpkin seeds

150g Couscous

1 lemon juiced

Handful of coriander chopped

1 pot of liquid vegetable stock

2 tbsp pesto sauce

 

1. Bring 200ml of water to the boil in a saucepan and stir in the pot of vegetable stock. Put the couscous in a bowl and pour the stock over. Cover with a plate and leave to soak.

2. Coat the Halloumi and courgette with the pesto sauce and grill on both sides until browned. Remove from grill and keep warm.

3. If using pine nuts, toast in a pan until brown. We mixed 25g each of pumpkin seeds and sesame seeds together.

4. Remove the plate from the couscous and stir in coriander, lemon juice, and nuts.

5. Add nuts and cherry tomatoes to couscous and mix.

UniformFoodies Michael Caines blog blogger food blog Glasgow

6. Serve the couscous topped with the Halloumi and courgette.

UniformFoodies Michael Caines blog blogger food blog Glasgow

 

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