Grilled halloumi salad

Updated at: Wed, 16 Aug 2023 19:12:21 GMT

Step 1

If making the GF version with quinoa, bring 300ml water to the boil in a lidded pan and add the VEGETABLE STOCK. Add the quinoa, then cover, turn down the heat and simmer for 15 mins until all the stock has been absorbed.

Step 2

Or if you’re doing couscous, pour 200ml boiling water into jug and add the VEGETABLE STOCK. Put the couscous into a large bowl and pour the stock over. Cover with cling film and leave to soak for 5 mins.

Step 3

Fry the halloumi and courgette

Step 4

Heat a griddle/frying pan over medium-high heat.

Step 5

Add the pine nuts and toast for 2 mins, until golden brown, then remove from the pan.

Step 6

Next, add a drizzle of oil then fry the halloumi and courgette until nicely golden on both sides.

Step 7

Then brush the pesto onto the courgette and halloumi and fry for 1 more min, then turn off the heat.

Step 8

Prepare the garnishess

Step 9

Uncover the couscous and fluff it up with a fork.

Step 10

Toast the pine nuts in a dry frying pan for 2 mins, or until golden brown.

Step 11

Mix 2 tbsps oil, the juice of one lemon and the harrisa paste together for the dressing, then pour it into the couscous/quinoa.

Step 12

Add the cherry tomatoes, toasted pine nuts and parsley, (if using) to the couscous and mix well.

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