Grilled halloumi with herb couscous and cherry tomatoes

Ingredients

For 1 serving

• Halloumi80 g
• Couscous60 g
• Cherry tomatoes150 g
• Parsley10 g
• Mint3 g
• Lemon juiceto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring the measured water to the boil in a small pan and salt it lightly.
2. Put the couscous in a bowl, pour the boiling water over it, cover with a plate and leave for 5 minutes, until it has absorbed all the liquid; then fluff it with a fork.
3. Meanwhile wash the cherry tomatoes and cut them into quarters; wash the parsley and mint, pat dry and chop finely.
4. Dress the couscous with the tomatoes, herbs, lemon juice, half the extra virgin olive oil and a pinch of salt, stirring well.
5. Cut the halloumi into slices about 1 cm thick and pat them dry with kitchen paper. Heat a non-stick pan over medium-high heat with the remaining oil and cook the slices for 2 minutes per side, until golden with dark marks; no need to salt them, halloumi is already salty.
6. Spoon the couscous onto the plate and lay the halloumi on top while still hot, because it turns rubbery as it cools.