Grilled Haloumi Couscous Salad

1. 1

   Preheat the oven to 200 degrees C

2. 2

   Place the tomatoes, garlic and chili in a roasting dish.

3. 3

   Drizzle with some olive oil and roast for 30 minutes until the skins of the tomatoes are blistered. Remove the garlic and left over juice/oil in the pan and set aside for the dressing.

4. 4

   Combine the couscous, salt and boiling water in a bowl and cover with cling wrap.

5. 5

   Let it stand for 15 minutes and loosen with a fork.

6. 6

   Combine the couscous, tomatoes, avo, spinach and salad onions in a large salad bowl.

7. 7

   Mash the garlic and combine with the lemon juice, olive oil, parsley, zest and juice/oil from the roasted tomatoes. Mix until well combined.

8. 8

   Drizzle the haloumi cheese slices lightly with oil to just coat them and fry the haloumi until golden brown on both sides in a non stick pan.

9. 9

   Place the haloumi on top of the salad and drizzle with the dressing.

10. 10

    Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.