Apricot and Chipotle Halloumi Salad With Herby Couscous
By OcadoLife
Published on 09 January 2023
Get fresh apricots at their best now, while you
can. And take note, they love a good grilling! Looking for more halloumi recipes? Look no further.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 4 apricots, stoned and quartered
- 180 g of couscous
- 150 g of tenderstem broccoli, ends trimmed
- 1 small bunch of flat leaf parsley, leaves finely chopped
- 1 small bunch of mint, leaves finely chopped
- 75 g of pistachio nuts, roughly chopped
- 100 ml of extra virgin olive oil
- 225 g of halloumi, cut into 8 slices
- 1 small bunch of dill, leaves finely chopped
- 100 g of pomegranate seeds
- 200 ml of vegetable stock
- 3 tsp of chipotle paste
- 1 lemon, zest and juice
- 1 tsp of sugar (or honey)
Method
Step 1
Put the dried couscous into a large bowl and pour over boiling stock, cover with cling film and set aside.Step 2
Put a griddle pan over a high heat. Toss the apricot wedges in a little olive oil and cook on the griddle pan until lightly charred (about 2-3 mins), then remove to a plate.Step 3
Do the same with the broccoli.Step 4
Next, coat the halloumi slices in 2 tsp of chipotle paste and a little olive oil and place on the griddle pan, turning once, so both sides have griddle marks. Remove and set aside with the broccoli and apricots.Step 5
Make the dressing by combining 6 tbsp olive oil, zest and juice of a lemon, 1 tsp chipotle paste and 1 tsp of sugar (or honey) in a small bowl. Remove the cling film from the couscous and fluff it up with a fork. Season and add in the dressing, chopped herbs, pistachio nuts and pomegranate seeds, giving everything a good mix.Step 6
Serve the couscous onto plates and top with the broccoli, halloumi and apricots – drizzle with a little extra olive oil, if desired.