Sumac seared halloumi
Ready in around 20 mins
- Energy: 3389kj (810Kcal)
- Protein: 29g
- Carbohydrate: 49g
- Fat: 47g
- Contains: Gluten, Milk, Tree nuts, Sulphites
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BEFORE COOKING:
Boil the kettle.
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1. TO COOK THE COUSCOUS:
Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once the water is boiling add the giant couscous and 1 tsp of salt. Cook for 16-17 mins then drain well into a sieve. Drizzle with olive oil to stop the couscous from sticking.
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2. TO PREPARE THE TOMATOES AND GREEN BEAN COUSCOUS:
Top and tail the green beans. Chop the tomato into 1 cm cubes. Place a non-stick frying over a medium-high heat with a drizzle of oil. Once hot add the green beans and cook for 2-3 mins stirring occasionally to create a char. Remove from the pan into a salad bowl with the couscous and chopped tomato. Season with salt and pepper. Just before serving toss through the mesclun and the oregano dressing.
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3. TO COOK THE SUMAC AND HONEY HALLOUMI:
Slice the halloumi into 1 cm slices. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the halloumi slices and cook for 1-2 mins each side. Pour in the sumac and honey glaze and cook for 1-2 mins until reduced and sticky.
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TO SERVE:
Spoon tomato and green bean couscous into serving bowls and top with sumac and honey halloumi. Drizzle over any pan juices and sprinkle with toasted pinenuts.
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- 1 pack of halloumi
- 1 sachet of giant couscous
- 1 pot of sumac and honey glaze
- 1 pot of oregano dressing
- 1 sachet of toasted pinenuts
- 1 bag of green beans
- 1 tomato
- 1 bag of mesclun
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