I love beetroot and I love grilled Halloumi, and the two paired together are a match made in heaven! This is a quintessential summer dish, but by all means, it tastes great throughout the year!
50 grams couscous
4 x ¼ inch slices Halloumi
1 handful flat leaf parsley
2 tsp dried dill
½ lemon, juice only
1 TBSP extra virgin olive oil
2 precooked beetroot, in own juice
1 tsp dried chili flakes
Salt and pepper, to season
To start, grab a medium size bowl, add the dried couscous and pour over enough boiling water to cover the couscous. Cover the bowl with a plate or cling film, set aside.
Heat a frying pan on medium-high heat, once heated, place the sliced pieces of Halloumi in the frying pan. There’s no need for oil here, the Halloumi slices are just going to be ‘dry’ fried. Leave it to cook for 5-7 minutes, flipping the Halloumi over halfway. You want to make sure the slices have a decent amount of colour.
The couscous needs only a few minutes soaking. Remove the plate or cling film, and toss the couscous about with a fork – just to break it up.
Next finely dice the flat leaf parsley, add this, as well as the dried chili flakes and dill to the couscous. Season with salt and pepper, add the olive oil and lemon juice and toss well. Pour this herbed couscous onto a serving plate, and finish off with sliced beetroot and the Halloumi. Enjoy!