A beautiful display of golden and green goodies. What is not to like. Pleasing to eye and most definitely pleasing to the taste buds. All this with the beautiful flavours of lemon. Love it love it. My fridge is never without lemon or halloumi for that matter. Those two ingredients can pretty much be combined with anything to create a delicious salad. Enjoy this one. Its yum
Ingredients
1/2 cup pearl couscous
1 pinch saffron
5 baby cucumbers, thinly sliced
1 jalapeno or large green chilli, thinly sliced
small red onion, thinly sliced
juice of 1 lemon
1/3 cup fresh mint leaves
1 large avocado, sliced
1 block of halloumi, cut into thirds and halved length wise
1 cup Greek yoghurt
oil for frying
salt and pepper to taste
Method
Cook the pearl couscous as per packet instructions but add the saffron to the couscous while cooking. Once cooked through allow to cool. Make sure all the water/stock has been absorbed. Season the couscous with a bit of salt.
Mix half the lemon juice with the yoghurt and set aside. Add the cucumber, chilli, mint and onion to a bowl and mix together. Season with salt and pepper. Add the remaining lemon juice to the cooled down couscous and mix well. Mix the couscous through the cucumber salad. Arrange a good dollop of the yoghurt on a plate and top with the couscous cucumber salad and sliced avo.
Heat some oil in a frying pan and fry the halloumi turning over until golden on both sides and arrange ontop of the salad and yoghurt. Serve, eat and enjoy!
Cooking with Lindi 