Haloumi, zucchini and cous cous salad with tomato chutney dressing

Haloumi, zucchini, Israeli cous cous salad.
Haloumi, zucchini, Israeli cous cous salad. Photo: James Moffatt
Difficulty
Easy
Dietary
Vegetarian

Even the biggest carnivores won't miss the meat, with haloumi adding oomph to this simple summery cous cous salad.

Ingredients

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 eschalot (French shallot), finely chopped

¼ cup lemon juice

Method

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 frying pan 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, eschalot, 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.