Halloumi salad with pomegrante and pine nuts

A lovely chopped salad topped with delicious halloumi, dressed with pine nuts, pomegrante, basil and hummus.

SERVES: 4 | COOK & PREP: 20 min

Ingredients

• 225g halloumi

• 200g pearl cous cous

• 1 vegetable stock cube

• 2 tbsp hummus

  Salad

• 90g bag of mixed leaf rocket

• 250g tomatoes, chopped in half

• Half cucumber, diced

• Small handful of bail leaves, chopped

• Small handful of pine nuts

• Small handful of pomegranate seeds

Dressing

• 1/2 tbsp whole grain mustard

• 6 tbsp olive oil

• Pinch of sea salt

• 1 tbsp lemon juice

Method

1. Place the peal couscous and stock cube in a sauce pan, cover with water, bring to the boil then simmer for 6'-8 minutes or until the couscous is soft and fluffy.

2. Drain the couscous and leave to cool.

3. Slice the halloumi into thin slices add to a dry frying pan and place over a medium to high heat. Cook for 3-4 minutes flip and cook for a further 3-4 minutes.

4. Toss all the salad ingredients and the drained couscous together in a large bowl.

5. Make the dressing by mixing all the dressing ingredients together (with a hand wisk) in a small bowl or jug.

6. Drizzle he dressing over the salad and toss to combine. Top with the halloumi, sprinkle over a tiny pinch of sea salt and serve with a few dollops of hummus.