Halloumi And Bulgur Salad With Harissa Dressing Food

HALLOUMI WITH BROCCOLI TABBOULEH & HONEY-HARISSA DRESSING

Steps:

• Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
• Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
• Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.
• To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
• Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.

HALLOUMI THREE-BEAN SALAD WITH POMEGRANATE-HARISSA VINAIGRETTE

Steps:

• Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
• While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
• Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.