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
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.
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.
To make the dressing,combine the chutney,shallot,lemon juice and remaining tablespoon of oil in a small bowl and whisk to combine.
Toss half the dressing through the salad. Top with haloumi and serve with extra dressing on the side.
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