Grilled Haloumi Couscous Salad

• Salad Ingredients
• 400 grams baby tomatoes
• 2 cloves of garlic, peeled and halved
• 1 chili, chopped (optional) (deseeded or not depending on your preference)
• olive oil for drizzling
• pinch of salt
• 1 cup uncooked couscous
• 1 cup cup boiling water
• 1 avocado, cubed
• 350 grams baby spinach leaves
• 3 salad onions, sliced
• 350 grams haloumi cheese, sliced
• olive oil for drizzling
• Dressing
• .25 cups cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped parsley

1. Preheat the oven to 200 degrees C
2. Place the tomatoes, garlic and chili in a roasting dish.
3. Drizzle with some olive oil and roast for 30 minutes until the skins of the tomatoes are blistered. Remove the garlic and left over juice/oil in the pan and set aside for the dressing.
4. Combine the couscous, salt and boiling water in a bowl and cover with cling wrap.
5. Let it stand for 15 minutes and loosen with a fork.
6. Combine the couscous, tomatoes, avo, spinach and salad onions in a large salad bowl.
7. Mash the garlic and combine with the lemon juice, olive oil, parsley, zest and juice/oil from the roasted tomatoes. Mix until well combined.
8. Drizzle the haloumi cheese slices lightly with oil to just coat them and fry the haloumi until golden brown on both sides in a non stick pan.
9. Place the haloumi on top of the salad and drizzle with the dressing.
10. Serve immediately

salad ingredients, baby tomatoes, garlic, chili, olive oil, salt, couscous, boiling water, avocado, baby spinach leaves, salad onions, haloumi cheese, olive oil, dressing, lemon juice, olive oil, parsley

Taken from food52.com/recipes/32862-grilled-haloumi-couscous-salad (may not work)