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Vegetarian
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Hot Honey Halloumi, Peach, Chickpea + Pearl Couscous Salad
Juicy peaches + salty halloumi are one of those combinations that really works - and the hot honey dressing adds that extra little zing and spice. Giant couscous and nutty, creamy Queen Chickpeas form the base, so it's substantial enough to feed a crowd and sturdy enough to sit in the fridge for days (and gets better!). Pile it high for a BBQ, bring it to a picnic, or make it the centrepiece of a weekend lunch.
Ingredients
1 jar Queen Chickpeas - drained
150g pearl couscous (giant couscous)
2 ripe peaches, stoned and cut into rough chunks (nectarines or apricots also work)
250g halloumi, cut into 1cm chunks
1 tbsp olive oil
½ red onion, very finely sliced
50g rocket
A small bunch (roughly 15g) of fresh mint, leaves picked
25g shelled pistachios
For the hot honey dressing
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp hot honey (or runny honey + a pinch of chilli flakes)
½ lemon, juiced
½ tsp Dijon mustard
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Directions
Toast the pistachios in a dry pan for 2-3 minutes until smelling toasty. Remove from the pan, roughly chop and set aside.
Cook the pearl couscous in well-salted boiling water according to packet instructions until just tender with a little bite. Drain, spread onto a wide tray or bowl and leave to cool slightly.
Add all the dressing ingredients to a small jar and shake well until emulsified. Season to taste.
Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the halloumi and cook for 2 minutes on each side until deeply golden.
Tumble the couscous into a large bowl, followed by the chickpeas, peaches, halloumi, red onion, rocket, mint and pistachios. Pour over the dressing and toss well to coat. Pile onto a serving plate and serve immediately.
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