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Rainbow Salad with Haloumi
This colourful salad is a welcome addition to summer barbecues and potlucks.
Prep Time
10 minutes mins
Cook Time
10 minutes mins
Serves
4
Ingredients
3/4 cup couscous
1 x 400g can chickpeas, rinsed and drained
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 tsp tomato purée, or tomato juice mixed with half a tsp. of smoked paprika
1 tsp ground cumin
finely grated zest of 1 lemon
1/4 cup lemon juice
4 small zucchini, thinly sliced on the diagonal or lengthways
2 large red peppers, deseeded and cut into sixths or eighths
250g halloumi cheese, cut into 3cm cubes
1/2 cup parsley leaves, chopped
1/4 cup toasted pine nuts, or sunflower seeds (optional)
Method
Place couscous in a bowl and cover with 3/4 cup boiling water.
Set aside to absorb (about 5 minutes).
Place chickpeas in a medium pot with oil, garlic, tomato purée mixture, cumin and lemon zest. Cook until mixture is sizzling and smells aromatic (2 minutes).
Remove from heat and stir in lemon juice then couscous. It can be prepared ahead to this point and chilled for up to 2 days until needed.
Preheat a barbecue grill or hotplate. Grill vegetables and halloumi - peppers will take about 5 minutes each side, zucchini 2-3 minutes each side and haloumi about 1 minute each side.
When ready to serve, stir parsley and pine nuts or sunflower seeds, if using, into couscous mixture, pile on to a serving platter and top with the grilled vegetables and halloumi. Serve warm or at room temperature.
