Halloumi and Couscous Salad
Ingredients
- 4 Carrots sliced
- 2 Celery Sticks chopped
- 2 Red Peppers cut into chunks
- 4 Cloves Garlic bashed
- 1 tbsp Olive Oil
- 120g Halloumi cut into chunks
- 200g Couscous Gluten Free if appropriate
- Juice and Zest 1 Lemon
- 10g Mint leaves chopped optional
- 4 tbsp Greek Yoghurt optional
How to Make It
Preheat the oven to 180C.
Add the carrots, celery, peppers, and garlic to a baking tray and drizzle with the oil, then toss.
Roast for 35-40 minutes until the carrots are soft and browning at the edges.
Add the halloumi for the final 10-15 minutes of cooking.
Meanwhile, make the couscous according to the pack instructions.
Mix the lemon juice and zest through the couscous then gently stir in the roasted veg and halloumi, and half of the mint before serving.
Mix the remaining mint and yoghurt together in a bowl and serve on the side as a dressing.
Top tip – This is just as tasty served cold and travels well in an air tight container so a great make ahead lunch for work or a picnic.
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