Pan-Seared Halloumi & Greek-Style Salad
over Scallion Couscous
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Tomato, cucumbers and olives, when do these best buds not make a mouth-watering trio? Splash that simple salad with a classic apple cider vinegar and olive oil vinaigrette—dropping in a few slices of roasted pepper for effect—and you’re already winning. With a base of scallion-studded couscous, layer on delectably salty halloumi cheese, sprinkled with pepper-flecked seasonings and then pan-seared to golden brown. Now sit down for a golden moment.
We will send you:
- 1 Scallion
- 2 Cucumbers
- 1 Tomato
- 30ml Apple cider vinegar
- 100g Couscous
- 1 Roasted pepper
- 30g Kalamata olives
- 125g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Small pot (or kettle)
Medium pan (non-stick if possible)
Olive oil
Salt & pepper (S&P)
Large heatproof bowl
Total Fat
45 g
Saturated Fat
14 g
Sodium
1770 mg
Total Carb
76 g
Sugars
7 g
Protein
27 g
Fibre
5 g
Preparation
Cook the couscous
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a large heatproof bowl, combine the couscous, ⅓ of the spices, a big pinch of salt and the boiling water. Cover and let sit for 10 min. Fluff and keep warm.
Mise en place
Meanwhile, large-dice the tomato. Quarter the cucumbers lengthwise; cut into 2-inch pieces. Thinly slice the roasted pepper. Halve the olives lengthwise. Thinly slice the scallion, separating the white bottom and green top.
Make the salad
In a medium bowl, combine the vinegar, ½ the white bottom of the scallion, 3 tbsp olive oil (double for 4 portions), ½ the remaining spices and S&P. Add the roasted pepper, cucumbers, tomato, olives and S&P; toss well.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel. Halve crosswise and cut into ¼ inch pieces; season with the remaining spices. In a medium pan (non-stick if possible), heat a drizzle of olive oil on medium. Sear the halloumi, 1 to 2 min. per side, until golden brown.
Finish & serve
To the bowl of couscous, add a drizzle of olive oil and the remaining white bottom of the scallion; stir well. Divide the couscous between your bowls. Top with the salad and halloumi. Garnish with the green top of the scallion. Bon appétit!
