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Spicy Haloumi & Couscous Salad Picture: Antoine de Ras

SPICY HALOUMI AND COUSCOUS SALAD RECIPE

[Serves 8]

INGREDIENTS

250ml couscous

250ml hot vegetable stock

250g pack of spicy haloumi cheese, cut into slices

2 bulbs of fennel, thinly sliced

1 large carrot, cut into julienne strips

1 packet of spring onions, finely sliced

pomegranate rubies

HARISSA DRESSING

60ml olive oil

30ml lemon juice

10ml harissa paste

15ml honey

salt and pepper

METHOD

Put the couscous in a large bowl, stir in the hot stock, cover with cling film and set aside for 5 minutes.

Heat a non-stick frying pan and fry the haloumi, with no oil, for a few minutes until browned on either side. Remove and set aside.

Fluff up the couscous and add the fennel, carrot, spring onions and half of the pomegranate rubies.

Pour over the dressing and mix well. Transfer onto a serving platter, arrange the haloumi on top and scatter over the rest of the pomegranate rubies.

DRESSING: In a jug, combine the ingredients and whisk.

Picture: Antoine de Ras

 

* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.