Grilled Halloumi With Couscous And Chickpea Salsa Recipes

GRILLED HALLOUMI WITH SPICED COUSCOUS

Steps:

• Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
• Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
• Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
• Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

HALLOUMI WITH CHICKPEA SALSA & COUSCOUS

Steps:

• Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
• Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
• Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.

GRILLED HALLOUMI WITH COUSCOUS AND CHICKPEA SALSA

Steps:

• First make the chickpea salsa by mixing the first six ingredients together.
• Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
• Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
• Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
• Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Steps:

• Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
• Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
• Stir halloumi into the salad and serve immediately.