Couscous salad with grilled halloumi
Originally from Cyprus, halloumi cheese has become increasingly popular. In this couscous salad, grilled halloumi and beetroot are the protagonists.
Ingredients
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200 g couscous
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150 g carrots
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100 g red onion
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2 cloves of garlic
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fresh thyme
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black pepper
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150 g beetroot
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halloumi cheese
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fresh mint
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200 g mini tomatoes
Preparation Method
- Preheat the oven to 190°C.
- Cook the couscous according to the packet instructions and place it in the fridge to cool.
- Meanwhile, peel and dice the carrot and thinly slice the onion.
- Place the vegetables on an oven tray, sprinkle with the chopped garlic, previously peeled, half the salt, thyme, and pepper to taste. Drizzle with a tablespoon of olive oil and place in the oven for 15 minutes.
- Cut the beetroot and cheese into thin slices and grill on a plate greased with a little olive oil. Set aside.
- Remove the vegetables from the oven and wrap them in the couscous. Season with remaining salt, and thyme and drizzle with olive oil.
- Place the couscous on a serving dish and arrange the slices of beetroot and cheese on top.
- Sprinkle with mint leaves. Serve with the tomato.
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