Grilled Halloumi Salad Recipe with Couscous and Chickpeas
Halloumi cheese salad that's marinated in olive oil, pomegranate molasses and zaatar before being grilled and then served with chickpeas, couscous and chargrilled peppers.
Servings 2 Servings
Calories 846kcal
Ingredients
- 225 g Halloumi Cheese 8oz
- 2 tablespoon Pomegranate Molasses
- 1 tablespoon Olive Oil plus extra to brush the grill/griddle pan
- 1 tablespoon Zaatar
- 285 g Jar of Chargrilled Peppers in Oil 10oz (170g Net Weight)
- 1 tablespoon Olive Oil (From the jarred peppers)
- 50 g Couscous ¼ Cup
- 75 ml Boiling Water ⅓ Cup
- 400 g Tin of Chickpeas 14oz (I used mixed black and white ones, but use anything you like)
- 1 Small Red Onion 75g
- ¼ Cucumber Around 100g
- 30-35 g Rocket 2-3 Cups (Arugula)
Instructions
- Mix the pomegranate molasses in a bowl with the olive oil and zaatar.
- Remove the halloumi cheese from the packet and break it in half along the fold line, then cut each half into 3 evenly sized strips, then roll the strips around in the pomegranate molasses mix and allow them to sit whilst you prepare the remaining ingredients.
- Tear the peppers into strips between ½-1cm thick (¼-½"); they will naturally tear into different shapes, it's all good, then place them in a large salad bowl.
- Take 1 tablespoon of oil from the pepper jar and stir it through the couscous.
- Pour the boiling water over the couscous, cover it with cling film.
- Drain the tin of chickpeas, place them in a colander and rinse under cold water, then add them to the salad bowl with the peppers.
- Cut the red onion in half, peel it, then slice it into half-moon shapes as finely as you can and add it to the salad bowl.
- Cut the quarter of the cucumber in half lengthways, scrape out the seeds with a teaspoon, then slice it into half-moon shapes and toss it in the salad bowl.
- Pick any tough stems from the rocket and set aside.
- You should now be about 10 minutes deep into preparation, which means the couscous should be cooked, fork it through and add it to the salad bowl.
- Heat a griddle pan over a medium-high heat and whilst it is heating up, wipe any excess marinade from the halloumi cheese.
- Brush the grill pan with a little oil, then cook the halloumi for 1-2 minutes on each side and get some nice griddle marks.
- Whilst the halloumi is grilling, scrape any remaining marinade into the salad, give it a mix and add as much salt as you think is necessary. I used around ¼ teaspoon of coarse sea salt.
- When the halloumi cheese is grilled, chop each "stick" into 3 cubes.
- Just before serving, toss the rocket through the salad, serve and top with the halloumi cubes.
Nutrition
Serving: 1 | Calories: 846kcal | Carbohydrates: 63g | Protein: 41g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 28g | Cholesterol: 89mg | Sodium: 727mg | Fiber: 14g | Sugar: 15g
