Halloumi bowl with couscous, roasted peppers and hummus

Ingredients

For 1 serving

• Couscous50 g
• Halloumi60 g
• Bell peppers200 g
• Hummus40 g
• Arugula30 g
• Extra virgin olive oil5 g
• Mint3 g
• Lemon juice1 tablespoon

Contains: gluten, lactose, sesame,

In season: June – September

Method

1. Preheat the oven to 220 °C (conventional). Wash and dry the peppers and place them whole on a lined tray.
2. Roast for 25 minutes, turning them a couple of times, until the skin is blackened and wrinkled. Put them in a covered bowl for 5 minutes so the skin loosens, then peel, deseed and slice them into strips.
3. Meanwhile, put the couscous in a bowl and pour over boiling water to cover by half a centimetre; cover and leave for 5 minutes until absorbed. Fluff with a fork and dress with the oil, lemon juice and torn mint.
4. Cut the halloumi into roughly 1 cm slices. Heat a griddle or non-stick pan over medium-high heat without any fat and cook them for 2 minutes per side, until golden and marked.
5. Wash and dry the rocket.
6. Build the bowl with the rocket, couscous, peppers, halloumi and a spoonful of hummus.