Divine Halloumi and Couscous Salad

Serves 2- depending how greedy you are

I had forgotten how much I adore couscous until recently when I opened a pack that had been in my fridge the best part of a year! (this stuff has an amazing shelf life) I made a massive batch and was eating it for 4 days (see other pic below as proof!) but was actually quite sad when I finished it all off! Must try to get out more.

I have discovered the sweet chilli sauce is also a good friend of halloumi. Nice in a wrap if you don’t use it all up.

1 100g pack tomato or roast vegetable couscous

1 small courgette

1 small aubergine

1 red or yellow pepper

1 red onion

Olive oil

Balsamic vinegar

Handful of olives, sliced

Cherry tomatoes, chopped

3 spring onions, sliced

Bag of rocket

2 tbsp Lemon juice

Fresh Dill and Basil (optional), chopped

1 block of Halloumi

Preheat oven to 200C.

Make up the couscous according to packet instructions and set aside to cool.

Cut the courgette, aubergine and pepper into chunks. About an inch is fine. Peel the onion but leave the end core on and cut into thinish wedges so they do not fall apart.

Tip onto a baking tray and drizzle with olive oil and seasoning. Cook for about 25-30 mins until soft and lightly charred round the edges. Drizzle with a little balsamic and pop back in oven for 5 mins more minute then remove and cool.

In a serving bowl, toss together the warm or room temperature couscous and roasted vegetables with the remaining ingredients, apart from the Halloumi. You can refrigerate at this stage if you don’t want a warm salad.

When ready to eat, slice the halloumi and dry fry in a hot frying pan for about 1 min on each side until golden and toasty. Divide the salad between plates and top with the hot cheese slices and eat.

Super Easy Mexican Peppers

Super Easy  Mexican Peppers

Serves 2

This is the easiest lunch/ snack ever! I was going to serve them as a hot starter at a Mexican party but we had way too many nachos and dip so ended up making them yesterday.

2 small green peppers, halved and seeded

Spray oil

1 pouch Tilda Mexican microwavable rice

2 tbsp frozen sweetcorn, defrosted

2 tbsp grated cheddar

Paprika or cayenne

Preheat oven to 200C. Spray the peppers with a little oil and place cut side up in a roasting tin. Roast the peppers for about 30 mins until softened and singed at the edges.

Cook the rice in the microwave for 2 mins. Put the sweetcorn in to heat for the last 10 secs. Mix together and pile into the pepper halves. Sprinkle with cheese and place back in the oven until the cheese is melted and bubbling.

Sprinkle with paprika or cayenne if you like the heat and eat hot or warm with salad. 

You could add chopped coriander and a squeeze of lime if you have any to add extra zing to the rice.