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Haloumi, zucchini and cous cous salad with tomato chutney dressing

Jessica Brook
Jessica Brook

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Haloumi, zucchini, Israeli cous cous salad.
Haloumi, zucchini, Israeli cous cous salad.James Moffatt

Even the biggest carnivores won't miss the meat, with haloumi adding oomph to this simple summery cous cous salad.

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Ingredients

  • 1 cup Israeli (pearl) cous cous

  • 400g can chickpeas, rinsed and drained

  • 3 zucchini, spiralised

  • 2 cups mixed lettuce

  • 500g haloumi, sliced 

  • 2 tbsp extra virgin olive oil 

  • ¼ cup store-bought tomato chutney

  • 1 shallot, finely chopped

  • ¼ cup lemon juice

Method

  1. Step 1

    Cook the cous cous in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain and place in a large bowl. Add chickpeas, zucchini and lettuce and toss to combine. 

  2. Step 2

    Heat a large non-stick frypan over high heat and add one tablespoon of the oil. In two batches, add the haloumi and cook for 4 minutes, turning halfway, or until golden. Set aside.

  3. Step 3

    To make the dressing, combine the chutney, shallot, lemon juice and remaining tablespoon of oil in a small bowl and whisk to combine. 

  4. Step 4

    Toss half the dressing through the salad. Top with haloumi and serve with extra dressing on the side.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/haloumi-zucchini-and-cous-cous-salad-with-tomato-chutney-dressing-20210927-h1yuks.html