Description
A vibrant and satisfying salad featuring crispy pan-fried halloumi, sweet dried cranberries, fluffy couscous, and a refreshing mint-lemon dressing. Perfect for a light lunch or side dish.
Ingredients
Scale
- 200g couscous
- 250ml boiling vegetable stock
- 200g halloumi cheese, sliced
- 75g dried cranberries
- 50g toasted flaked almonds
- 1 small red onion, finely chopped
- 1 cucumber, diced
- Small bunch fresh mint, chopped
- For the dressing:
- Juice of 2 lemons
- 4 tbsp extra virgin olive oil
- 2 tbsp chopped fresh mint
- Salt and black pepper to taste
Instructions
- Place the couscous in a large bowl, pour over the boiling stock, cover with a plate, and leave for 10 minutes until absorbed. Fluff with a fork.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Dry-fry the halloumi slices for 2-3 minutes each side until golden. Set aside.
- Add the cranberries, almonds, red onion, cucumber, and chopped mint to the couscous. Toss well.
- Whisk together the dressing ingredients in a small bowl, season to taste.
- Pour the dressing over the couscous mixture and stir to combine.
- Serve the salad topped with the warm halloumi slices. Garnish with extra mint if desired.
Notes
To make this vegan, substitute halloumi with firm tofu or roasted chickpeas. The salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 435 kcal
- Sugar: 12 g
- Fat: 22 g
- Carbohydrates: 45 g
- Protein: 16 g