Plate expectations: Cous cous and olive salad with halloumi cheese
Our in-house chef Denise Phillips serves up her latest delicious recipe
This is a colourful combination of salad ingredients, which is served with hot cous cous and great for a light lunch or healthy supper any time of the year. Halloumi cheese is traditionally from Cyprus and made from sheep milk, flavoured with shreds of mint. It has a milky, slightly salty taste and a rubbery texture. It comes into its own when cooked. Slices of halloumi cheese are delicious char-grilled or fried and eaten with salads. Mozzarella is a good alternative although its texture is quite different.
METHOD
- Put the cous cous and stock powder in a bowl. Pour over the boiling water, cover with cling film and leave to stand for 5 minutes.
- Heat a tablespoon of the oil in a shallow pan. Sauté the red onions for 2 to 3 minutes or until softened. Remove and using the same pan, fry the halloumi cheese slices for 3 minutes. Set aside.
- Add the chopped garlic, tomatoes and olives and sauté for a further 2 minutes.
- Finely chop the herbs and stir into the cous cous. Add the capers and tomato mixture.
- Season well with salt and freshly ground black pepper.
To serve the stylish way: Garnish with sprigs of basil and parsley and lemon wedges.
Ingredients
- 250g cous cous
- 2 tablespoons vegetable stock powder
- 2 tablespoons olive oil
- 2 red onions – peeled and finely sliced
- 250g packet Halloumi cheese – drained and thinly sliced
- 300g baby plum or cherry tomatoes – cut in half
- 3 cloves garlic – finely chopped
- 85g black and green olives – pitted
- 15g each fresh parsley and basil
- 2 tablespoons capers
- Salt and freshly ground black pepper
Garnish: Lemon wedges, Sprigs of basil and parsley
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