This is now one of my absolute salad faves! Golden halloumi tossed in honey, with couscous, roasted pumpkin, broccoli, and a whole lot of goodness. This salad is bright, satisfying, and perfect for those sunny days. ☀️
Ingredients:
- 1 cup couscous
- 1 cup veggie stock
- 4 sprigs parsley, leaves diced
- 2 cups roasted pumpkin, diced
- 6 stems of broccolini
- 150g halloumi, cubed and fried until golden
- 1 tbsp honey
- 3 big handfuls of rocket
- 1 kiwi
- 2 tbsp pepitas
- Olive oil
- 2 tbsp butter
Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Juice of ½ lemon
- 1 garlic clove, minced
- Salt & pepper, to taste
Instructions:
Prep the veg: Preheat your oven to 200C. Cut up your pumpkin (I used half a butternut) into small cubes and toss with olive oil, salt and pepper. Put pumpkin onto a baking tray and pop into the oven for 20 minutes. Heat a drizzle of olive oil in a fry pan on a medium heat and add in your broccolini stems, toss occasionally and cook until slightly charred. Once cooled, dice up into small chunks.
Couscous: Place the stock into a bowl or mug and heat in the microwave for 1 minute. Add your couscous to a bowl and add in the hot stock, cover with a plate and set aside for 8 minutes. Then remove the plate, add in butter, parsley and season with salt. Mix together and set aside.
Fry the halloumi: Dice up the halloumi into cubes and add to a fry pan on a medium heat. Once they’re golden and crispy on all sides, drizzle with honey and toss to coat, giving the halloumi a sweet, caramelised finish.
Toss together: In a large salad bowl, add the minced garlic, lemon juice, olive oil, balsamic vinegar, salt, and pepper, mix to combine. Add in all of the cooked ingredients and toss to coat in the dressing. Sprinkle in the pepitas and some diced kiwi fruit.