This is my first recipe for the blog and it is honestly one of the most delicious salads ever! I made this recently for my family for dinner and they all loved it, plus its perfect for lunch the next day! Lately, I’ve had a had a major obsession with anything Haloumi, it’s salty, gooey goodness makes it undeniably delicious. This salad takes that Haloumi and combines it with my other favourites things, Israeli Couscous, chicken and pumpkins plus smothers it all with a super delicious (and very versatile) dressing to make a wonderful marriage. This recipe comes from Kiwi cook Chelsea Winter’s book, ‘Everyday Delicious’ however, I have adapted slightly to my own preferences, enjoy!
Chicken, Haloumi and Couscous salad:
serves 4, prep time: 2o minutes, Cooking time: 40 minutes
for the dressing:
-2tsp Cumin seeds
-150ml extra virgin olive oil
-4tbsp lemon juice (try to get fresh, it will taste better!)
-1 clove garlic, crushed
-3tbsp chopped fresh Italian parsley leaves
-3 tbsp chopped fresh coriander leaves
-3 tbsp chopped coriander stalks
-3 tbs honey
-large pinch chilli flakes
for the salad:
-500g pumpkin or sweet potato (personally I tend to go for sweet potato)
-neutral oil for cooking (rice bran or canola work well)
-1 red onion, sliced as thin as you can
-1tsp lemon juice
-2-3 chicken breasts (these are optional)
-1 1/2 cups Israeli couscous (you can use normal couscous here)
-3 cups baby spinach
-1/2 cup flaked almonds
-150g haloumi, cubed (I use sweet chilli haloumi, it’s even better!)
-halved grapes to serve
Preheat oven to 180 degrees celcius.
To make the dressing, toast the cumin seeds in a dry pan for a couple of minutes or until the smell fills you kitchen. Chop these finely or crush with a mortar and pestle (I tend to crush them). Chuck all of the dressing ingredients in your food processor or mince finely. Season to your likings and set aside. This dressing will keep for a week and is delicious on nearly all salads.
Peel and slice your pumpkin or sweet potato. Arrange them on a tray and toss with oil and seasoning before putting them in the oven for 15-10 minutes or until tender. Set aside and increase your oven temperature to 210 degrees Celsius.
Place your sliced onion in a non-metallic bowl with lemon juice and a pinch of salt. Stir and leave aside.
Heat 1tbsp of oil in a frying pan over a high heat. Brush chicken with oil and season. Place the chicken the pan and brown on both sides. Transfer the chicken into a roasting dish and cook in the oven for 15minutes. Cover and rest for 15 minutes.
Cook your couscous according to the packet instructions. Once cooked chuck it in a bowl toss immediately with the spinach and 1/4 of dressing. Gently stir in the pumpkin.
Just before serving, heat a bit of oil in a frying pan over a medium heat and fry the haloumi until it is golden.
Drain the onion from the lemon juice. Add to the couscous.
To serve, place your couscous mixture on a large plate. Top with sliced chicken, haloumi and almonds. Drizzle over the rest of the dressing and enjoy!
This is a picture of the salad I made, I like to serve it on a big plate so everyone can help themselves. If you recreate the dish please send me photos, I would love to see your food pics!
Thank you so much for reading. Lots of love,
Fresh Findings xxx