Haloumi Couscous Salad with Garlic Lemon Dressing

Preheat oven to 225°C. Boil kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half.

Mix vege stock concentrate with 1¹⁄₂ cups hot water. Place couscous in a heatproof bowl with lid. Pour stock over couscous then cover with lid and let stand, about 5 minutes.

Tip! You can also cover couscous with reusable wrap or a plate.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine minced garlic and lemon juice to taste, 40 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and follow with ¹⁄₂ the dressing (or to taste). Mix well.

Tip! Use extra virgin olive oil if you have it. We find it easy to put all dressing ingredients into a jar with a lid and give it a good shake to mix.

Pat haloumi dry with paper towel then cut into 8 equal sized pieces. Add oil to a large frypan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!

Preheat oven to 225°C. Boil kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half.

Mix vege stock concentrate with 1¹⁄₂ cups hot water. Place couscous in a heatproof bowl with lid. Pour stock over couscous then cover with lid and let stand, about 5 minutes.

Tip! You can also cover couscous with reusable wrap or a plate.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine minced garlic and lemon juice to taste, 40 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and follow with ¹⁄₂ the dressing (or to taste). Mix well.

Tip! Use extra virgin olive oil if you have it. We find it easy to put all dressing ingredients into a jar with a lid and give it a good shake to mix.

Pat haloumi dry with paper towel then cut into 8 equal sized pieces. Add oil to a large frypan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!