This week it's been far too hot to cook, so I've been looking for things that combine minimum cooking time with maximum taste - and of course provide the fresh, summery flavours that we all crave on a hot day. This dish ticks all the boxes!
Haloumi and broad beans with couscous salad
Serves 4, although for the photo I used the full quantity of the salad but only half quantity of everything else, to serve two of us. Blame the heat for fuddling my brain..... I'd meant to be halving everything but forgot to halve the salad!
juice of 3 limes
1 tbs olive oil
1 tsp salt
1x 450g tin chickpeas, rinsed and drained
1 small red onion, thinly sliced
350g Haloumi cheese, cut into slices about 7mm thick
4 tomatoes, halved
250g (after shelling) broad beans
2 tbs chopped fresh mint
sunflower or rapeseed oil for frying
Place the couscous, raisins and salt in a large bowl and pour over 250ml of boiling water. Stir, then leave to stand for 10-15 minutes. Stir in the olive oil and the juice of one of the limes, then leave until completely cold. Mix in the chickpeas and red onion.
Cook the broad beans until just tender. Meanwhile, heat enough oil to cover the base of a large frying pan and fry the cheese slices for about 3 min on each side until golden and slightly crispy, frying the tomatoes at the same time until just soft.
To serve, spoon the salad onto a large platter, arrange the cheese and tomatoes on top, scatter over the broad beans and then drizzle over the remaining lime juice and scatter with fresh mint. Serve immediately.
I'm joining in with Simple and in Season at Ren Behan
and Meat Free Mondays at Tinned Tomatoes