A perfect summer salad. This makes a great lunch or dinner (perfect for a picnic or lunch box) but is also a lovely accompaniment to a bbq as it complements grilled chicken or meat well.
Ingredients
Serves 2
For the roasted veggies
1 small butternut squash, peeled and diced into 2cm cubes (not too small, as they won't hold their shape when roasted)
1 red pepper, deseeded, and diced into 2cm squares
1 yellow pepper, deseeded and diced into 2cm squares
2 tbsp olive oil
For the couscous
70g wholewheat couscous
1 stock cube (vegetable or chicken, if you're not veggie)
300ml boiling water
Small handful fresh parsley, finely chopped
Small handful fresh coriander, finely chopped
Small handful of mint leaves, thick stalks removed, finely chopped
For the halloumi
150g halloumi, cut into 2cm cubes
1 tbsp plain flour
1 tbsp olive oil
1 tbsp olive oil
1 tbsp lemon juice
Directions
For the roasted veggies
Preheat the oven to 200 degrees C.
Place the cubed butternut squash and peppers into a roasting tray.
Drizzle over the olive oil and season with salt and pepper.
Place into the oven for 25-30 minutes, or until lightly roasted and soft in the middle.
For the couscous
Place the couscous into a large bowl.
Crumble over a stock cube (vegetable or chicken, if you're not veggie)
Pour over 300ml of boiling water.
Cover the bowl with cling film and leave to stand for 10 minutes, until the couscous absorbs all of the stock.
Leave to cool slightly, then add the chopped herbs and mix well to combine.
For the halloumi
Toss the cubed halloumi in the flour. Set aside until ready to use.
Heat a frying pan, add the olive oil and then throw in the halloumi cubes. Fry over a medium heat for 3-4 minutes turning regularly, until they are lovely and golden. Remove and set aside.
Add the roasted veggies and halloumi cubes to the couscous.
Drizzle over the olive oil and lemon juice and mix well to combine.
Taste, adjust seasoning if necessary by adding a little salt and black pepper.
Enjoy x