Shortcut Haloumi & Couscous Salad
with Kalamata Olives & Creamy Pesto Dressing
Everything about this salad is fresh and tasty. The crisp, couscous salad packs a punch from the kalamata olives and is ready to welcome crumbed haloumi to your table. The creamy pesto dressing gives it that extra aromatic kick and brings all the flavours together!
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 packet
Broccoli
1 packet
Haloumi
1 packet
Baby Spinach Leaves
1 packet
Creamy Pesto Dressing
1 packet
Couscous
1
Lime
1 sachet
Vegetable Stock Pot
1 packet
Kalamata Olives
Utensils
Cooking Steps
• Boil the kettle. In a medium bowl, place haloumi and cover with water to soak.
• To a second medium bowl, add couscous and vegetable stock powder.
• Add the boiling water (3/4 cup for 2 people /1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Transfer to a paper towel-lined plate. Season with salt and pepper.
• Slice lime into wedges and half trimmed green beans.
• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes. Drain, then add to the bowl with the couscous.
• To the bowl with couscous and green beans, add baby spinach leaves, kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season with salt and pepper and toss to combine.
• Divide olive couscous salad between bowls and top with haloumi. Drizzle over creamy pesto dressing.
• Serve with any remaining lime wedges. Enjoy!
