Halloumi is deeeeee-licious, but it’s such a distinct taste and texture that you can’t just throw it into any old thing and expect it to work. It needs a bit of thought, this one. But accompanied with sweet, charred roasted red peppers, gently spiced cous cous and mellow salad leaves, halloumi is the perfect touch.
This salad is really easy to make, with most aspects of the dish taking minutes to put together. It’s healthy too, bursting with colour, flavour and nutrition – enough of everything to keep you satisfied! This recipe comes to around 450 calories per serving, so you know this ain’t no ordinary salad.
So, this is how I did it…
1. Heat the oven to around 220°C – you want it hot, hot, hot – and add the pepper, cut into quarters with stalk and seeds removed, to a tray, skin-side up. Coat with cooking spray and roast for 25 minutes.
2. Remove from the oven, swap over to the grill and slide the slices of halloumi underneath, grilling for 2-3 minutes each side (or until the cheese is a gorgeous golden brown).
3. While the halloumi cooks, add some boiling water to your cous cous and cook according to packet instructions (usually only a couple of minutes).
4. Your salad leaves can go straight from the packet into a bowl, topped with the charred roasted red peppers, gooey halloumi cheese and tasty cous cous. Enjoy!
This recipe tastes great just as it is, but here’s a little tip from me – chilli halloumi goes great with this. It adds the perfect level of heat, and makes your salad just that little bit more interesting. But if you’re not a lover of chilli or spice, like I said, these flavours work brilliantly as they are.
Block of Halloumi Cheese, Sliced – Lyttos Halloumi – £1.39 – Aldi
1 Red Bell Pepper – Red Pepper – 49p – Lidl
Bag of Prepared Salad Leaves – Meadow Fresh Mild Leafy Mixed Salad – 49p – Lidl
1 Packet of Flavoured Cous Cous – Batchelors Sun Dried Tomato & Garlic Cous Cous – 75p – ASDA
I didn’t really add too much to this recipe, because I think the flavours really burst on their own. I seasoned the bell pepper with salt and ground black pepper before roasting, but that’s about it!