Haloumi, Paprika Spiced Chickpea & Couscous Salad
with Harissa Hummus & Pepitas
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Pepitas
(May be present: Soy, Almond, Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
2
Garlic
1 packet
Snacking Tomatoes
1 packet
Harissa Paste
(May be present: Soy.)
1
Cucumber
1
Lemon
1 packet
Rocket
1 packet
Chickpeas
Cooking Steps
• Boil the kettle. To a medium bowl, add haloumi and cover with water to soak.
• To a medium heatproof bowl, add couscous and the salt.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up with a fork and set aside.
• Meanwhile, finely chop garlic. Drain chickpeas.
• Halve snacking tomatoes. Thinly slice cucumber into rounds.
• Slice lemon into wedges.
• In a small bowl, combine hummus, harissa paste and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas until slightly tender, 3-4 minutes.
• Add the butter, paprika spice blend and garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
• In a large bowl, combine a good squeeze of lemon juice, a good drizzle of olive oil and a pinch of salt and pepper.
• To the dressing, add couscous, cucumber, tomatoes and rocket leaves. Toss to combine and season to taste.
• Divide couscous salad between bowls, then top with haloumi and paprika spiced chickpeas.
• Drizzle over harissa hummus and garnish with pepitas. Serve with remaining lemon wedges. Enjoy!
