Summer Haloumi Couscous Salad with Garlic Lemon Dressing

Prepare Ingredients:

Preheat oven to 225°C. Boil kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut tomatoes in half. Zest lemon and cut in half.

Prepare Couscous:

Mix vege stock concentrate with 1¹⁄₂ cups hot water. Place couscous in a heatproof bowl with lid. Pour stock over couscous, then cover with lid and let stand, about 5 minutes.

Roast Vegetables:

Add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

Prepare Dressing & Salad:

Meanwhile, in a small bowl or jar combine minced garlic, lemon juice and zest to taste, 40 ml olive oil, half the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing (or to taste). Mix well.

Cook Haloumi:

Pat dry haloumi with paper towel then cut into 8 equal sized pieces. Add oil to a large frypan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

You Plate It:

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves and lemon wedges. Enjoy!