Looking for a delightful veg dinner? This halloumi flavour experience is your perfect date. With crisped cannellini beans and fluffy couscous, it’s not just light and fresh – this dish has substance.
- Hands-On Time: 35 minutes
- Overall Time: 45 minutes
- Serves: 3 People
- Vegetarian
Ingredients & Preparation
- 160g Halloumi
- 1 Lemon
- 20ml Crushed Black Peppercorns
- 40g Ganico Organic Pomegranate Arils
- 30g Hazelnuts
- 4 Spring Onion
- 80 Green Leaves
- 5g Fresh Mint
- 120g Cannellini Beans
- Couscous & Vegetable Stock Mix:
- 150ml Couscous
- 10ml Vegetable Stock
- Sweet Tahini Dressing:
- 10ml Honey
- 50ml Tahini
- Oil (Olive/Cooking/Coconut)
- Salt & Pepper
- Paper Towel, Water
Directions
- STEP 1
Preheat the oven to 220°C. Boil the kettle. Submerge the couscous and vegetable stock (packaged together) in 200ml of boiled water, a drizzle of olive oil, and some salt. Give it a stir, cover with a plate, and set aside to steam for 5-8 minutes until cooked, and all the water has been absorbed. On completion, fluff with a fork and season to taste. - STEP 2
Drain and rinse the cannellini beans. Slice the spring onions in half lengthways, and rinse well. Place the cannellini beans on a roasting tray with the spring onion halves on top, cut-side up. Coat the contents of the tray in oil and season. Roast in the hot oven for 15-20 minutes until the spring onions are soft and take on some colour, and the beans have started to crisp. - STEP 3
Rinse, pick, and roughly chop the mint leaves, reserving some whole leaves for garnish. Cut the lemon into quarters lengthways. Mix the sweet tahini dressing with the juice from 2 lemon wedges, and 50ml water. Mix well to create a silky consistency, and season to taste. Rinse the green leaves. - STEP 4
Place a pan over a medium heat with the hazelnuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion, and set aside. Roughly chop when cool enough to handle. - STEP 5
Cut the halloumi into thin, even slices – at least 4 slices per serving. Return the pan to a medium heat. Evenly coat each halloumi slice in oil and in then the crushed peppercorns. When the pan is hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel, and try not to eat it all before serving! Just before plating up, toss the chopped mint through the couscous. - STEP 6
Make a bed of minty couscous, and top with the green leaves, and the roasted spring onion and cannellini beans. Add the halloumi slices and sprinkle over the toasted hazelnuts. Finish off with a drizzle of the dressing, and a sprinkling of the pomegranate gems and whole mint leaves. Yum!
