Even the biggest carnivores won’t miss the meat, with haloumi adding oomph to this simple summery cous cous salad.
1 cup Israeli (pearl) cous cous
400g can chickpeas, rinsed and drained
3 zucchini, spiralised
2 cups mixed lettuce
500g haloumi, sliced
2 tbsp extra virgin olive oil
¼ cup store-bought tomato chutney
1 shallot, finely chopped
¼ cup lemon juice
1. Cook the cous cous in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain and place in a large bowl. Add chickpeas, zucchini and lettuce and toss to combine.
2. Heat a large non-stick frypan over high heat and add one tablespoon of the oil. In two batches, add the haloumi and cook for 4 minutes, turning halfway, or until golden. Set aside.
3. To make the dressing, combine the chutney, shallot, lemon juice and remaining tablespoon of oil in a small bowl and whisk to combine.
4. Toss half the dressing through the salad. Top with haloumi and serve with extra dressing on the side.