SPICY HALOUMI AND COUSCOUS SALAD RECIPE
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
60ml olive oil
30ml lemon juice
10ml harissa paste
salt and pepper
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.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.