Description
A refined yet approachable salad featuring pan-seared halloumi, fluffy couscous, and a warm hot-honey vinaigrette.
Ingredients
Scale
- 1 cup fine couscous (170 g)
- 1 cup hot vegetable or chicken stock, boiling
- 2 cups baby arugula or baby spinach
- 3 tbsp extra-virgin olive oil
- 2 tbsp hot honey
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 225 g halloumi (about 8 oz), sliced 1 cm thick
- 2 tbsp toasted almonds or pistachios, roughly chopped
- 2 tbsp fresh parsley, finely chopped
- 1 small preserved lemon rind or 1 tsp lemon zest (optional)
- Flaky sea salt, for finishing
Instructions
- Prepare the couscous. Bring 1 cup of stock to a boil, stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork until the grains are separate and tender.
- Make the dressing. Whisk together warm hot honey, lemon juice, Dijon, and olive oil until glossy and emulsified. Season with salt and pepper to taste.
- Sear the halloumi. Heat a skillet over medium-high heat until hot. Add a thin film of oil, then place halloumi slices in a single layer. Cook for 2–3 minutes per side until deeply golden.
- Toast the nuts and finish herbs. In the same pan, toast almonds or pistachios until fragrant, about 1 minute. Combine with chopped parsley and lemon zest.
- Assemble the salad. In a bowl, fold warm couscous with arugula, dressing, and most of the herbs. Arrange on a platter, lay warm halloumi slices on top, scatter nuts and remaining herbs, and finish with flaky sea salt and hot honey.
Notes
Serve warm for the best texture. Store components separately to maintain quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg