Grilled Halloumi Salad | Simply Cook

Step 1

Cook the grains If making the GF version with quinoa, bring 300ml water to the boil in a lidded pan and add the VEGETABLE STOCK. Add the quinoa, then cover, turn down the heat and simmer for 15 mins until all the stock has been absorbed. Or if you’re doing couscous, pour 200ml boiling water into jug and add the VEGETABLE STOCK. Put the couscous into a large bowl and pour the stock over. Cover with cling film and leave to soak for 5 mins.

Step 2

Fry the halloumi and courgette Heat a griddle/frying pan over medium-high heat.Add the pine nuts and toast for 2 mins, until golden brown, then remove from the pan.Next, add a drizzle of oil then fry the halloumi and courgette until nicely golden on both sides.Then brush the PISTOU PASTE onto the courgette and halloumi and fry for 1 more min, then turn off the heat.

Step 3

Prepare the garnishess Uncover the couscous and fluff it up with a fork. Toast the pine nuts in a dry frying pan for 2 mins, or until golden brown.Mix 2 tbsps oil, the juice of one lemon and the HARISSA SEASONING together for the dressing, then pour it into the couscous/quinoa.Add the cherry tomatoes, toasted pine nuts and parsley, (if using) to the couscous and mix well.

Step 4

Serve! Serve the seasoned grains topped with the grilled halloumi and courgette.