Grilled Halloumi with Couscous and Roasted Pepper Salsa

• 2 x 225gblocks halloumi, cut into 1cm slices
• 1 tbspolive oil
• 1 tspdried oregano
• 250gcouscous
• 300mlboiling vegetable stock
• 30 mllemon juice
• 1 x 400gtin chickpeas, drained and rinsed
• 1/2cucumber, diced
• 25gflat-leaf parsley, chopped
• 15 gmint, leaves picked and torn
• 4 tbspextra virgin olive oil
• fine salt
• black pepper
• 200groasted red peppers from a jar, drained and chopped
• 80gpitted Kalamata olives, roughly chopped
• 200gcherry tomatoes, quartered
• 1/2small red onion, finely chopped
• 1small garlic clove, crushed
• 1 tbspred wine vinegar
• Finely grated lemon zest (2 g)
• 1lemon, cut into wedges, optional (optional)

Method

1. 1Put the couscous in a large bowl with the lemon zest, 1 tablespoon of the extra virgin olive oil and a pinch of salt. Pour over the boiling stock, cover with a plate and leave for 5 minutes until the grains have absorbed all the liquid.
2. 2Make the salsa while the couscous sits: mix the roasted peppers, olives, cherry tomatoes, red onion, garlic, vinegar, 2 tablespoons of the extra virgin olive oil, half the parsley and a good grind of pepper. It needs no salt; the olives and peppers bring plenty.
3. 3Heat the grill to high. Lay the halloumi slices on a foil-lined tray, brush with the olive oil and scatter over the oregano and some pepper. Grill for 3 to 4 minutes on each side until golden and blistered with crisp edges.
4. 4Fork the couscous to separate the grains, then fork through the chickpeas, cucumber, mint, the rest of the parsley, the measured lemon juice and the last tablespoon of extra virgin olive oil. Season with salt and pepper and taste; it should be bright with lemon.
5. 5Spoon the couscous onto plates, lay the halloumi on top straight from the grill and spoon over the salsa. Serve with any optional lemon wedges. Halloumi tightens as it cools, so eat it while it is still soft.

Per serving

kcal

886

protein

38.3g

fibre

10.2g

carbs

71g

fat

49.9g