Halloumi, Sugarsnap Peas, Broccoli and Cous Cous Salad

Instructions

1. 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.

2. 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.

3. Step 3

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

4. Step 4

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

5. Step 5

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

6. Step 6

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

   Recipe by @balanceyourplate