All Recipes

Halloumi, Sugarsnap Peas, Broccoli and Cous Cous Salad

Prep

15 MIN

Total

35 min

Servings

4 Servings

Ingredients

2 bags 

Wattie's® SteamFresh® Green Beans, Broccoli & Sugarsnap Peas Steam Bags (160g)

200 g

Block halloumi cheese

3/4 cup

Pearl couscous, dry/uncooked

1 bunch 

Fresh radishes, thinly sliced

1/4 cup

Fresh lemon juice

1/4 cup

Extra virgin olive oil

1 tsp

Honey

2 tsp

Dijon mustard

 

Salt and pepper

1 handful  

Fresh mint, finely chopped

1/4 cup

Toasted almonds, flakes or chopped

Instructions

Step 1

Cook the Wattie’s Steam Fresh Green Beans, Broccoli and Sugarsnap Peas Vege Mix according to packet instructions. Transfer to a large serving bowl.

Step 2

Heat a drizzle of olive oil in a pot, and lightly toast the pearl couscous until golden. Add 250ml of boiling water to pot. Cover and simmer until the water is fully absorbed; about 15 minutes.

Step 3

While the couscous cooks, slice halloumi into squares; pan fry until golden on both sides.

Step 4

Whisk together the lemon juice, olive oil, honey, mustard and salt and pepper to make the dressing.

Step 5

Add the couscous, halloumi, sliced radish and mint to the warm steamed vegetables. Drizzle over the dressing and toss until combined.

Step 6

Sprinkle over the toasted almonds to garnish. Serve warm or cold.

Recipe by @balanceyourplate

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