Grilled halloumi, couscous and pomegranate salad with hummus

PREPARATION: 15 minutes

COOKING: 10 minutes

SERVES:4

INGREDIENTS

• 200g couscous

• 250ml vegetable stock or water

• 250g halloumi, sliced

• 1 Tbsp olive oil

• 1 cucumber, diced

• 2 cups baby spinach leaves

• ½ cup pomegranate arils

• ½ cup hummus (store-bought or homemade)

• Juice of 1 lemon

• Salt and pepper, totaste

• Optional: drizzle ofextra olive oil or a sprinkle of sumac for garnish

METHOD

1. Prepare couscous. Bring vegetable stock (or water) to boil. Place couscous in heatproof bowl, pour over hot stock, cover, let sit 5 minutes. Fluff with fork, cool slightly.

2. Cook the halloumi. Heat olive oil in a non-stick pan over medium heat. Fry halloumi slices for 2–3 minutes each side until golden and slightly crisp. Remove and set aside.

3. Arrange all ingredients on a serving plate, layering as you go, scattering pomegranate arils and couscous on top. Gently squeeze over lemon juice. Season with salt and pepper.

4. Add dollops of hummus on the side or swirl through the salad.

GARDENER'S NOTE

You can grow yourown pomegranatetrees. Purchasefrom a nurseryand plant inautumn.

HERODRESSING

• 12 Tbsp (¾ cup) extra virgin olive oil

• 4 Tbsp avocado oil (optional, add screaminess)

• 8 Tbsp (½ cup) lemon juice or white wine vinegar

• 4 tsp Dijon mustard

• ​4 tsp honey

• 4 small garlic cloves, minced

• 4 tsp fresh chopped herbs (parsley, chives, or dill)

• Pinch smoked paprika (optional)

• Salt and freshly cracked black pepper to taste

• In bowl whisk together ingredients, slowly drizzle in oils while whisking to emulsify. Season with saltand pepper