This recipe for warm halloumi salad is perfect for a simple summer supper

  • 25 mins
  • 4
  • Easy


  • 200g couscous
  • 400ml vegetable stock (hot)
  • salt and pepper
  • 460g jar read roasted red peppers, drained
  • 1 butterhead lettuce
  • small bunch of parsley
  • 250g Halloumi
  • 400g tin of chickpeas, drained and rinsed
  • 3tbsp extra virgin olive oil
  • 3tsp harissa paste
  • Juice of ½ lime


To make the halloumi and couscous salad: Put the couscous in a bowl, cover with the hot stock, season and stir well. Cover the bowl tightly with cling film or a small plate and leave to soak.

Drain the peppers and chop into bite size chunks. Chop or tear the lettuce and chop the parsley.

Slice the Halloumi into 8 slices and heat a frying pan or griddle. When the pan is hot, cook the halloumi on both sides until golden.

While the halloumi is cooking, fork the couscous into a serving bowl and mix in the peppers, lettuce, parsley and chickpeas. Combine the oil, harissa and lime juice and season, reserve 2 tsp of this dressing, drizzling the rest over the couscous and mixing well.

Once cooked lay the halloumi on top of the salad and drizzle over the reserved dressing.

Note: Try adding a few sweet piquante Peppadew style peppers with the roast peppers for an extra kick

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