Improvised lunch for two

Halloumi and Pepper Couscous Salad

Ingredients
1 x 225g slab of halloumi
Half a red pepper
Half a yellow pepper
two spring onions
a handful of pine nuts
50g of cooked couscous

For the dressing
1 tsp tomato puree
Half a tsp cayenne pepper
Half a tsp dijon mustard
3 tbsp olive oil
A dash of lemon juice
seasoning

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This recipe is

Vegetarian

Gluten Free

Method

1. Make the dressing by placing all the ingredients together in a small jug and whisking until well mixed
   
2. Cut the halloumi into large bite size chunks.  Do the same with the pepper
   
3. Slice the spring onions
   
4. Dab the base of a griddle pan with olive oil and heat up
   
5. Place the halloumi and pepper in the pan and cook, turning frequently, for 3 - 4 minutes until the halloumi is golden brown on every side and the pepper is starting to colour
   
6. Clear a corner of the pan and add the spring onions and pine nuts, and cook, turning constantly, for a couple of minutes
   
7. Place the cooked couscous in the centre of each plate, and divide the halloumi mix between the two plates
   
8. Drizzle over the dressing and serve

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