Serves 4
9oz couscous
9fl oz hot veg stock
400g can chickpeas, drained
5oz cherry tomatoes, halved
3 tbsp olive oil
3 tbsp sherry vinegar or red wine vinegar
1 red chilli, 1/2 deseeded and finely chopped, 1/2 sliced
small bunch each mint and coriander leaves, chopped
250g pack halloumi, thickly sliced
Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.
9oz couscous
9fl oz hot veg stock
400g can chickpeas, drained
5oz cherry tomatoes, halved
3 tbsp olive oil
3 tbsp sherry vinegar or red wine vinegar
1 red chilli, 1/2 deseeded and finely chopped, 1/2 sliced
small bunch each mint and coriander leaves, chopped
250g pack halloumi, thickly sliced
Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.
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