I’ve been going through a recent obsession with Halloumi. BUT, this salad is pretty perfect without it if you don’t share my passion for cheese, or if you’d like to make it vegan.
Nutty butterbean cous cous salad w/ halloumiPrint This
- 180g cooked couscous
- 1 can butterbeans
- 1 tsp paprika
- 1 pack halloumi cheese
- 1 cucumber
- 60g sun-dried tomatoes
- 1 bag rocket
- 3 tbsp olive oil
- 1 tbsp apple cider/white wine vinegar
- 30g almond flakes, toasted
- Salt + Pepper, to taste
Preheat the oven to 180°C/350°F.
Drain and rinse your butterbeans before tossing in the paprika, and scattering on baking tray. Place in oven for 15 minutes. Once the butterbeans are starting to get all toasty, transfer to a bowl with the cooked cous cous.
Chop the cucumber and sun-dried tomatoes into small chunks, and add to the bowl with the butterbeans and cous cous.
Cut the halloumi into about 9 slices, and fry or grill for 2-3 minutes on both sides until golden.
Line lunchboxes with rocket, and then add couscous butterbean mixture, followed by the halloumi slices.
Combine the olive oil, vinegar, a pinch of salt and pepper in a small bowl and drizzle over each lunch box. Finish by garnishing with toasted almond flakes.