Haloumi and Israeli couscous salad

Babiche Martens

Couscous is a wonderful base for a salad, so when it comes to clearing out the fridge team it with what you find: tomatoes, celery, olives, herbs . . . To make it more substantial add fried halloumi, sliced steak or chicken breast. To dress it up for guests add some chopped artichokes and green olives. Don’t forget a squeeze of fresh lime.

Ingredients

2 cups	Israeli couscous (Main)
4	Tomatoes, chopped (Main)
2 sticks	Celery, sliced thinly
½	Red onions, sliced
½ cup	Black olive
1 cup	Basil leaves
¼ cup	Chopped dill
200 g	Haloumi cheese, sliced (Main)

For the dressing

¼ cup	Olive oil
2 Tbsp	Red wine vinegar
1 tsp	Dijon mustard
2 tsp	Honey
1	Garlic clove, crushed

Directions

1. Cook the couscous as per packet instructions, then cool.
2. To make the dressing in a jar combine the oil, vinegar, mustard, honey and garlic.
3. In a large bowl combine the couscous, tomatoes, celery, onion, olives, basil and dill.
4. Heat a frying pan to a high heat. Cook the halloumi for 30 seconds each side until golden.
5. Toss the haloumi through the salad along with the dressing. Serve in a decorative bowl.

More recipes to make the most of your garden

• Roast tomato soup
• Mint pesto