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.)
