Summer is here and it is time to slow down.
Dreamy summer holidays for me are all about relaxing, having lazy days, enjoying time with family and friends over long lunches that turn into dinner. Summer food includes the idea of simple cooking, and this recipe is not only simple but perfect for summer eating.
Summer Couscous Salad
150 grams couscous
½ small watermelon
150 grams haloumi cheese, sliced
1 red onion, peeled and sliced
1 pomegranate, cut in half and deseeded
small bunch of mint
100 mls olive oil
50 mls white wine vinegar
1 tablespoon pomegranate syrup
1 tablespoon honey
salt and pepper, to taste
flaked almonds to garnish
Prepare the couscous by placing the couscous in a bowl and adding150 boiling water. Cover with a plate and leave for 5-6 minutes or until the water is absorbed. Pour in a teaspoon of olive oil and fork up. Transfer the couscous onto a serving plate.
Cut the haloumi in small squares and pat dry. In a frypan heat some olive oil and fry the haloumi until golden and set aside.
Cut the watermelon flesh into pieces and add to the couscous. Place the haloumi on top and add the mint and red onion. Scatter the seeds from the pomegranate onto the salad.
Place the olive oil, vinegar, pomegranate syrup, honey and salt and pepper into a bowl or jug and whisk to combine.
Dress the salad with the dressing, scatter with flaked almonds and serve.