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Jewish News 2 June 2017
Lifestyle / Nosh
PLATEExpectations
Cous cous and olive salad with halloumi cheese This is a colourful combination of salad ingredients, which is served with hot cous cous and great for a light lunch or healthy supper any time of the year. Halloumi cheese is traditionally from Cyprus and made from sheep milk, flavoured with shreds of mint. It has a milky, slightly salty taste and a rubbery texture. It comes into its own when cooked. Slices of halloumi cheese are delicious char-grilled or fried and eaten with salads. Mozzarella is a good alternative although its texture is quite different.
Denise Phillips
PREPARATION TIME 10 MINUTES,
SERVES 4
COOKING TIME 15 MINS
250g cous cous 2 tablespoons vegetable stock powder 2 tablespoons olive oil 2 red onions – peeled and finely sliced 250g packet Halloumi cheese – drained and thinly sliced 300g baby plum or cherry tomatoes – cut in half 3 cloves garlic – finely chopped 85g black and green olives – pitted 15g each fresh parsley and basil 2 tablespoons capers Salt and freshly ground black pepper
cover with cling film and leave to stand for 5 minutes.
2 Heat a tablespoon of the oil in a shallow pan. Sauté the red onions for 2 to 3 minutes or until softened. Remove and using the same pan, fry the halloumi cheese slices for 3 minutes. Set aside. 3 Add the chopped garlic, tomatoes and olives and sauté for a further 2 minutes. 4 Finely chop the herbs and stir into the cous cous. Add the capers and tomato mixture. 5 Season well with salt and freshly ground black pepper.
Garnish Lemon wedges Sprigs of basil and parsley
To serve the stylish way: Garnish with sprigs of basil and parsley and lemon wedges. DOWNLOAD DENISE’S JEWISH COOKERY MOBILE RECIPE COLLECTION AT
www.jewishcookery.com
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INGREDIENTS
Ingredients
METHOD 1 Put the cous cous and stock powder in a bowl. Pour over the boiling water,
GET STARTED IT’S FREE!
With