Halloumi salad with turkey, nectarines & couscous

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden halloumi, sweet onion and charred nectarines tossed in a salad with couscous and a honey lemon dressing.

Gluten friendly option - couscous is replaced with quinoa.
1. Bring a saucepan of water to the boil. Add pearl couscous and cook for 8 minutes, or until tender but still firm. Drain and rinse in cold water.

2. Mix juice from 1 lemon with 1/3 cup olive oil, crushed garlic, 1/2 tsp oregano, 3 tsp honey, salt and pepper to taste. Toast sesame seeds in a dry pan and add to dressing.

3. Cut nectarines and red onion into wedges. Heat a large griddle pan (alternatively use a frypan or barbecue) with 1 tbsp oil and cook separately for 3-4 minutes, or until golden and softened. Remove from pan, keep pan over medium-high heat.

4. Slice halloumi into 12 slices and add to pan with 1/2 tbsp oil. Cook, turning, for 3-4 minutes, or until golden.

5. Trim and slice snow peas, tear turkey. Toss together with leaves, cooked couscous, red onion, nectarines, halloumi and half the dressing (to taste). Adjust seasoning with salt and pepper.

6. Chop chives. Divide salad between plates, scatter over chives and drizzle with extra dressing to taste.

Tear or chop cooked halloumi into smaller pieces if desired.

Gluten friendly option - couscous is replaced with quinoa.
pearl couscous 1 packet (250g)
lemon 1
garlic 1 small clove
sesame seeds 1/2 packet (35g)
nectarines 3
red onion 1
halloumi 1 packet
snow peas 1/2 punnet
smoked turkey 1 packet
baby beet & leaves 1/2 bag (90g)
chives 1/3 bunch

From your pantry:
olive oil + oil (for cooking), salt, pepper, dried oregano, honey