Summer Haloumi Couscous Salad with Garlic-Lime Dressing

Prepare Ingredients:

Preheat oven to 225°C. Boil kettle. Wash the fresh produce. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ½ cm slices on a slight angle. Cut tomatoes in half. Juice half the lime. Mix concentrated vegetable stock with 1½ cups hot water.

Prepare Couscous:

Place couscous in a heatproof bowl with lid. Pour stock over couscous, then cover with lid (or tightly with plastic wrap) 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 & Couscous Salad:

Meanwhile, in a small bowl combine minced garlic, lime juice, 70 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 pan over medium heat. Carefully add the haloumi and cook 2 to 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 grape tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Squeeze over remaining lime juice and mint leaves. Serve as soon as possible. Enjoy!