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Back To Recipes

Halloumi & Couscous Salad

  • Preparation Time:
    10
  • Cooking Time:
    40
  • Serves:
    2
  • Calories Per Serving:
    215 Kcal

Ingredients

  • 2 Carrots Sliced
  • 1 Sticks Celery Chopped
  • 1 Red Peppers Cut Into Chunks
  • 2 Cloves Garlic Bashed
  • 1 Tablespoon Olive Oil
  • 60G Halloumi Cut Into Chunks
  • 100G Couscous
  • Juice And Zest 1/2 Lemon,  Mint Leaves Chopped (Optional)
  • 2Tbsp Greek Yoghurt (Optional)

Method

  • 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 edg-es.
  • 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 con-tainer so a great make ahead lunch for work or a picnic.
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