Griddled Sumac Halloumi with Pomegranate Couscous & Tahini Dressing
Simple to make and delicious to eat, this grilled halloumi and couscous salad is full of flavour and is great for lunch or dinner. The salty cheese works so well with the zesty sumac, tangy pomegranate, tahini dressing and the burst of flavour from our couscous.
Prepare the couscous according to the packet instructions and fluff with a fork.
In a bowl mix together the sumac, lemon zest, chilli flakes and olive oil. Add the halloumi slices and make sure they are well coated. Set aside while you make the dressing.
To make the dressing, put the tahini in a small bowl with the yoghurt, cumin and lemon juice and whisk in enough water to make a smooth dressing. Season to taste and set aside.
Add the pomegranate and mint to the couscous and toss to combine.
Heat a griddle pan or frying pan over a medium-high heat and add the halloumi slices. Cook for 2 minutes on each side. Serve the halloumi on top of the couscous with a good drizzle of the tahini dressing and a scattering of pomegranate seeds and mint leaves.
- For the Griddled Sumac Halloumi
- 250g of halloumi, thickly sliced
- zest of ½ lemon
- 2 tbsp olive oil
- 1-2 tsp sumac
- pinch of dried chilli flakes
- salt and freshly ground black pepper
- 1 x packet of Ainsley Harriott Tomato & Chilli or Spice Sensation Couscous
- 30g pomegranate seeds, plus extra to serve
- 8 mint leaves, roughly chopped, plus extra to serve
- For the Dressing
- 3 tbsp natural yoghurt
- 1 tbsp tahini
- ½ tsp ground cumin
- juice of ½ lemon