Ingredients
- 250 g of couscous
- 150 g of canned sweetcorn
- 125 g of halloumi
- 2 spring onions
- 1 dash of olive oil
- 1 handful of fresh mint
- 1 handful of fresh basil
- 50 g of walnut halves
- 1 tbsp of gran luchito smoked chilli honey glaze
- 1 knob of butter
Method
Step 1
Pre-heat the grill.Step 2
Pour the couscous in a bowl with a knob of butter. Add 400ml boiling water, stir and cover with a plate. Leave for 5 minutes before fluffing up with a fork.Step 3
Cut the halloumi into 1cm slices. Cover each slice with a little olive oil and sprinkle with a little pepper.Step 4
Place on a baking tray and grill until golden and crispy. Flip them and crisp up the other side.Step 5
Once cooked, cut into small chunks and add the Gran Luchito Smoked Chilli Honey. The heat from the halloumi will slightly melt the honey and allow you to stir it through the halloumi and glaze each chunk. Leave aside.Step 6
Heat a griddle pan. Remove leaves from corn and cover kernels with a little olive oil. Add to griddle pan and gradually turn as it begins to char. Once done, remove kernels with a sharp knife (if using tinned sweetcorn this isn't necessary).Step 7
Toast walnuts slightly in a dry frying pan for a few minutes. Roughly chop.Step 8
Roughly chop the herbs and spring onions.Step 9
In a large mixing bowl add the couscous, walnuts, corn, herbs, spring onions, glazed halloumi and a good lug of olive oil. Mix well, taste and season.Step 10
Serve with warm flatbreads.