Two food things we love?
If you’re on the same page this lunch is pretty much a dream! We serve it here with a little couscous salad with tomatoes and cucumber and some toasted pumpkin seeds for that much needed crunch. When the weather is good, this also makes a lovely little salad to take to the park for a picnic!
Halloumi hummus bowlPrint This
- 280g halloumi, sliced
- 3 tbsp hummus
- 180g couscous
- 450ml boiling water
- 1 vegetable stock cube
- 200g cherry tomatoes, halved
- 1/2 cucumber, sliced and halved
- 1 bag rocket leaves
- 1 tbsp pumpkin seeds, toasted
- Pinch paprika, to serve
Instructions Begin by combining the boiling water with vegetable stock cube. Add the couscous and leave to one side whilst you cooke the halloumi.
 Heat a non-stick griddle or standard pan on a medium heat and once hot add the sliced halloumi. Cook for a few minutes on each side until the slices turn a lovely golden colour.
 Give the couscous a stir/fluff with a fork. It should have by now fluffed up and absorbed the stock – if it hasn’t just leave to the side for a few more minutes. Then add the cherry tomatoes, rocket leaves, and cucumber and combine.
 Split between 3 lunchboxes, top with the cooked halloumi slices and add a tablespoon of hummus to each.
 Add a small pinch of paprika to each and top with the pumpkin seeds. Enjoy!