Roast Vegetable, Haloumi Salad

Dinner Salad
Photo of Roast Vegetable, Haloumi Salad
Another Annabel Langbein favourite

Ingredients

  • 3/4 cup couscous and boiling water *(or 3/4 cup quinoa cooked in 1 1/2 cups water)*
  • 400g can chickpeas, rinsed and drained
  • 1/4 cup olive oil
  • 2 cloves garlic, crushed
  • 4 tsp tomato purée *(or juice)* + 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 4 small zucchini, sliced diagonally
  • 2 capsicums, de-seeded and cut into eighths
  • 250g halloumi, sliced
  • 1/2 cup parsley, chopped
  • 1/4 cup toasted pine nuts

Method

  1. Place couscous in a bowl, pour over boiling water, and cover to steam. *(Or cook quinoa on the stovetop with 1.5x water until tender.)*
  2. In a medium pot, combine chickpeas, olive oil, garlic, tomato purée, paprika, cumin, and lemon zest. Cook for about 2 minutes until sizzling.
  3. Remove from heat, stir in lemon juice, then add the couscous or quinoa and mix well.
  4. Preheat BBQ or grill. Grill zucchini, capsicum, and haloumi until golden and tender.
  5. Just before serving, stir chopped parsley and toasted pine nuts into the couscous mixture.
  6. Pile into a bowl or platter and top with the grilled vegetables and haloumi.