Too Hot To Cook - Easy Healthy Halloumi Salad

Name: Too Hot To Cook Halloumi Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 130g couscous, dry; 150ml vegetable stock (enough to cover); 2 tbsp freshly chopped parsley; 1 tsp freshly chopped mint; 1/2 cucumber, diced; 100g cherry tomatoes, halved; 1/2 red onion, finely sliced; 1 tbsp lemon juice; 200g diced halloumi; 2 handfuls rocket; juice of half an orange; 1 tsp wholegrain mustard; 1 tbsp honey; 3 tbsp olive oil; 1 can of chickpeas; big pinch of sea salt

by Chef Jen July 19, 2022

This simple healthy recipe went a little crazy on Tiktok, so here's the full recipe for when it's too hot to cook but you want a nutritious meal in minutes!

Too Hot To Cook Halloumi Salad

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Easy to throw together in minutes, this delicious salad is so refreshing and light on a hot summers day!

You can make a bigger batch of this for lunches, and they will keep really well in the fridge for 3 days - just add the dressing right before serving.

You can also sub halloumi for feta, if you're likely to eat this salad cold as halloumi can be a bit squeaky unless its warm!

Enjoy, CJ

Author:

Chef Jen

Ingredients

130g couscous, dry
150ml vegetable stock (enough to cover)
2 tbsp freshly chopped parsley
1 tsp freshly chopped mint
1/2 cucumber, diced
100g cherry tomatoes, halved
1/2 red onion, finely sliced
1 tbsp lemon juice
200g diced halloumi
2 handfuls rocket

For the dressing:

juice of half an orange
1 tsp wholegrain mustard
1 tbsp honey
3 tbsp olive oil
1 can of chickpeas
big pinch of sea salt

Directions

Make the Couscous:

First make your couscous by pouring over boiling hot vegetable stock and covering with a lid for 2 minutes. Fluff with a fork, and leave to one side.
Next, add your chopped mint and parsley, and toss through the couscous. Dill would also be a lovely addition.
Season with salt to taste.

Make the Salad:

Next, dice your cucumber and chop your cherry tomatoes, and add to the couscous.
Slice the red onion and add the lemon juice - this helps to take away some of the bite and turns them a little pink! Add to the couscous after 5 minutes, for full effect.
Add the rocket to the salad.

Make the Dressing:

Combine the dressing ingredients (orange juice, mustard + honey) and mix together well.
Add the olive oil to the dressing, whisking with a fork as you pour it in until it emulsifies together.
Pour half of the dressing over your chickpeas, and add to the salad.

Cook the halloumi:

Dice your halloumi, and pan fry in a dry pan (No oil) until browned on all sides. Add to the salad.

Bring it all together:

If you're eating straight away, make sure everything is combined in the salad bowl and then finish with the remaining dressing to serve.
If you're saving for later, reserve the remaining dressing until you're ready to enjoy.
Garnish your salad with extra freshly chopped herbs, or a lemon wedge!

Recipe Note

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