Light Bites
Mediterranean
MediterraneanHalloumi and Roasted Veg Salad
Golden fried halloumi over roasted Mediterranean vegetables and leaves. Basic keeps it simple with peppers and a squeeze of lemon; Better adds couscous and a honey-harissa dressing; Ultimate roasts heritage veg, pickles a salad, and finishes with a pomegranate and za'atar dressing.
Vegetarian
Nut-free
Better version
Halloumi over couscous and roasted courgette with a honey-harissa dressing.
Per serving£3.70
Total cost£7.40
Time40 min
Ingredients for 2
- 225 g halloumi , sliced
- 1 courgette , cut into half moons
- 1 red pepper , chopped
- 200 g cherry tomatoes
- 120 g couscous
- 2 tbsp olive oil
- 1 handful mint , chopped
- Dressing
- 1 tsp harissa paste
- 1 tsp honey
- 1 lemon , juiced
Method
- Heat the oven to 200C/180C fan. Toss the courgette, pepper and tomatoes with the olive oil and roast for 20 to 25 minutes.
- Cover the couscous with boiling water, cover and leave for 5 minutes, then fluff with a fork.
- Whisk the harissa, honey and lemon juice with a little oil to make the dressing.
- Fry the halloumi in a dry pan for 2 minutes each side until golden.
- Stir the roasted vegetables and most of the mint through the couscous and spoon onto plates.
- Top with the halloumi, drizzle with the dressing and finish with the remaining mint.
Equipment
- baking tray
- frying pan
- bowl
The three ways, side by side
Budget
Fried halloumi with roasted peppers, onion and a squeeze of lemon.
Better
Halloumi over couscous and roasted courgette with a honey-harissa dressing.
Ultimate
Heritage roasted veg, quick-pickled onion and a pomegranate za'atar dressing under crisp halloumi.
