Really summery, colourful, and quick to throw together.
Wine Suggestion: the vibrancy of flavours demanded an equally vivacious wine; we chose the Kilikanoon Morts’ Block Riesling from the Clare Valley in Australia. It was dry and driven by a limey, textured presence that sang alongside this dish.
Warm Couscous Salad with Halloumi, Courgette, Chickpeas & Tomatoes – serves 4
- 250g couscous
- 250ml boiling vegetable stock
- 400g tin of chickpeas, drained & rinsed
- 1-2 tbsp olive oil
- 300g courgettes, sliced
- 300g cherry tomatoes on the vine, halved
- 250g pack of halloumi cheese, sliced thickly, then halved lengthways
- 125ml olive oil (nothing too big flavoured)
- 3 tbsp lime juice
- 2 large garlic cloves, finely chopped
- 2 tbsp chopped fresh mint
- ½ tsp sugar
Tip the couscous into a bowl and pour over the vegetable stock. Cover with some cling film and leave for 5 minutes.
Mix the 125ml olive oil, the lime juice, garlic, mint & sugar together in a bowl to make a dressing.
Fluff the couscous with a fork, stir in the chickpeas, then pour over half of the dressing. Mix well together and pile onto a serving plate.
Heat 1 tbsp of oil in a large frying pan and fry the courgette slices for 2-3 minutes or until well browned. Remove with a slotted spoon and drain on some kitchen paper. Put the tomatoes into the pan, cut side down, for a couple of minutes until tinged brown on the cut side. Scatter the courgettes over the couscous, followed by the tomatoes.
Heat a little more oil, then add the halloumi strips and fry for a couple of minutes or until brown on all sides. Pile the halloumi on top of the salad and pour over the remaining dressing.
(Original recipe from BBC Good Food.)
Looks incredible, love grilled veggies ❤
Us too Krešo!
This is perfect for summer! Love it!