Author Notes
This summery salad is packed with flavour, texture and a zesty lemon dressing to counteract the salty blandness of the Haloumi cheese. The salad is best served with the Haloumi still hot so prepare all the other ingredients beforehand and fry the cheese just before you want to serve it.
A perfect meat free Monday meal or I think a juicy roast chicken will be such a tasty combination with this salad. You could replace the couscous with quinoa as well. —heinstirred
Ingredients
- Salad Ingredients
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400 grams
baby tomatoes
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2
cloves of garlic, peeled and halved
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1
chili, chopped (optional) (deseeded or not depending on your preference)
-
olive oil for drizzling
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pinch of salt
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1 cup
uncooked couscous
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1 cup
cup boiling water
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1
avocado, cubed
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350 grams
baby spinach leaves
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3
salad onions, sliced
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350 grams
haloumi cheese, sliced
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olive oil for drizzling
- Dressing
-
.25 cups
cup lemon juice
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2 tablespoons
olive oil
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1 tablespoon
chopped parsley
Directions
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Preheat the oven to 200 degrees C
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Place the tomatoes, garlic and chili in a roasting dish.
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Drizzle with some olive oil and roast for 30 minutes until the skins of the tomatoes are blistered. Remove the garlic and left over juice/oil in the pan and set aside for the dressing.
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Combine the couscous, salt and boiling water in a bowl and cover with cling wrap.
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Let it stand for 15 minutes and loosen with a fork.
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Combine the couscous, tomatoes, avo, spinach and salad onions in a large salad bowl.
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Mash the garlic and combine with the lemon juice, olive oil, parsley, zest and juice/oil from the roasted tomatoes. Mix until well combined.
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Drizzle the haloumi cheese slices lightly with oil to just coat them and fry the haloumi until golden brown on both sides in a non stick pan.
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Place the haloumi on top of the salad and drizzle with the dressing.
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Serve immediately
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