Kidney beans and chickpea halloumi salad

Quick and easy summer salad packed with fibre.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the butter to the warm stock mixture, stir and allow to melt. Then empty the couscous into a large bowl, pour the stock mixture over the couscous and cover tightly with cling film. Leave to stand for 10-15 minutes ensure all the stock has been absorbed.

Step 2

Meanwhile, on a medium heat, heat the pan and then brush the halloumi slices with oil on both sides. Place the halloumi slices in the pan and fry for 1 minute on each side until golden brown. Set aside on a plate.

Step 3

Place the kidney beans and the chickpeas in a bowl and cover with kettle boiled water. Leave to stand for 1 minute. Drain & set aside.

Step 4

Remove, the cling film from the couscous and use a fork to fluff up the couscous.

Step 5

Mix in the kidney beans, chickpeas, red peppers, mixed leaves and olive oil. Place all the contents in a serving bowl and drizzle lemon juice over the top and add warm halloumi slices to finish.