Halloumi-topped couscous salad
200 g, cut into 8 equal slices
1 zest(s) of 1, plus extra wedges to serve
Lemon Juice, Fresh
300 g, tenderstem
Wholemeal Pitta Bread
1 medium, cut into 12 triangles
½ teaspoons, level
1 clove(s), crushed
2 tablespoons, finely chopped, flat-leaf, plus extra leaves to serve
100 g, seeds
- Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, toss together the halloumi, lemon zest and half the lemon juice. Transfer to a baking tray, add the broccoli, drizzle over half the oil, and season well. Bake for 10 minutes, then add the pitta triangles to the tray and return to the oven for another 10 minutes, until the bread is crisp and golden.
- Meanwhile, cook the couscous to pack instructions, then season to taste and fluff up the grains with a fork.
- Put the remaining oil and lemon juice in a small bowl, add the mustard and garlic, and whisk to make a dressing. Season to taste.
- Drizzle the lemon dressing over the cooked couscous, add the chopped parsley and pomegranate seeds, then toss to combine. Divide the couscous salad between bowls and top with the baked halloumi and broccoli. Scatter over the extra parsley leaves and serve with the pitta triangles and lemon wedges on the side.