Chargrilled veggie and halloumi salad

I love halloumi and sometimes it can be a little boring but if you know how to treat it right and know how to serve it then it can be a real treat or a great way to use your healthy extra.

Serves 2

1 small courgette or 3 baby courgettes cut into thin strips,

2 large spring onions

8 baby plum tomatoes

1 large roasted red pepper (from a jar, brined, rinsed and sliced into slithers)

50g thinly sliced reduced-fat halloumi ( half HEA each or 3 syns each)

2 big handfuls rocket

1 cup of couscous, 1 tsp dry oregano and basil

2 tbsp fat free vinaigrette of your choice, salt, pepper & 1 tbsp parsley

  1. Get a griddle pan nice and hot, spray the courgette, halloumi, tomatoes and spring onions in low calories spray and place the courgette and spring onions on first letting them char a little.
  2. Meanwhile, boil the kettle and mix the couscous in a bowl with the oregano, basil and a pinch of salt and pepper. Add 1 cup of boiled water (the same cup you used to measure the couscous), stir and place some cling film on top.
  3. Remove the courgette and spring onions and place the halloumi and tomatoes on the griddle pan.
  4. Meanwhile, mix half the dressing with the couscous with the parsley and the other half with the rocket.
  5. Spoon a bed of couscous on the plates and divide the rocket onto each plate.
  6. chop the spring onion and lay the grilled vegetables and halloumi over the rocket and sprinkle over the spring onion.

A delicious yet simple and easy salad that is different yet satisfying than your everyday salad.

Average 283 calories per portion.

Love Emily, Chef Who Slims x


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