MAKES: 4 side salads
Ingredients:
200g couscous
125g halloumi cheese
1 large red pepper
1 courgette
1 can chickpeas, drained (about 230g)
125g halloumi (1/2 a block)
40g baby spinach leaves
1/2 tablespoon harissa paste
1/2 tablespoon extra virgin olive oil
Mint (fresh or dried) to garnish
Recipe Summary
A delicious vegetarian salad for the summer days. If chopping peppers is too difficult, feel free to substitute with the ready-roasted kind you can buy in jars. If cutting the pepper yourself, don’t worry about leaving a little of the white membrane in, it’s rich in antioxidants. The courgette ribbons are cut using a vegetable peeler, which makes them very attractive and lovely to eat raw – I use a palm peeler for ease.
Method:
Put the couscous in a large bowl and pour over 215ml boiling water (or enough water to cover about a centimetre above the couscous). Cover and leave to steam for 5 minutes.
Chop the pepper and halloumi into strips then fry over a medium heat until the halloumi is golden and the peppers softened.
Cut the courgette into long ribbons using a vegetable peeler. Fluff up the couscous and stir in the olive oil, harissa, chickpeas and baby spinach. Top with the cooked peppers and halloumi, and your courgette strips. Garnish with mint. Serve hot or at room temperature.
Nutrition (per serving): 406 cal; 14.6g fat, of which 6.6g saturates; 51.4g carbohydrate, of which 5.8g sugars; 5.1gfibre; and 10.6g protein.