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Rainbow Salad with Haloumi
¾ cup each couscous and boiling water 400g can chickpeas, rinsed and drained ¼ cup extra virgin olive oil 2 cloves garlic, crushed 4 tsp tomato purée or juice mixed with ½ tsp smoked paprika 1 tsp ground cumin finely grated zest of 1 lemon ¼ cup lemon juice 4 small green or yellow zucchini, finely sliced on the diagonal or lengthways 2 large red, orange or yellow peppers, deseeded and cut into sixths or eighths 250g haloumi, cut into 3cm x 3cm slices ½ cup coarsely chopped parsley leaves ¼ cup toasted pine nuts or sunflower seeds (optional)
© Annabel Langbein Media
Place couscous in a bowl and cover with boiling water. Set aside to absorb (about 5 minutes).
Place chickpeas in a medium pot with oil, garlic, tomato purée mixture, cumin and lemon zest. Cook until mixture is sizzling and smells aromatic (2 minutes). Remove from heat and stir in lemon juice then couscous. It can be prepared ahead to this point and chilled for up to 2 days until needed.
Preheat a barbecue grill or hotplate. Grill vegetables and haloumi – peppers will take about 5 minutes each side, zucchini 2-3 minutes each side and haloumi about 1 minute each side.
When ready to serve, stir parsley and pine nuts or sunflower seeds, if using, into couscous mixture, pile onto a serving platter and top with the grilled vegetables and haloumi. Serve warm or at room temperature.
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