… sometimes it can be very dull cooking for a vegetarian… there, i’ve said it. It’s out there… but sadly it’s true. I want to be inventive and creative but we’re also going through a really busy period at work and I have become one of those awful tube-travelling zombie types who barely makes it home alive and so to have to then become some kind of kitchen goddess is pretty tiresome… plus, like millions of us out there The Viking and I are pretending to be on some kind of health kick so I have to be extra creative whilst still maintaining the usual nutritional balance. Plus, the thought of going back to the god-forsaken supermarket fill me with dread… it’s not the endless drudge through produce, it’s the other un-happy souls that make me feel so desperate… who actually loves January? Whoever they are should be liquidated immediately…
halloumi and balsamic roasted vegetable couscous salad
fortunately, just outside our nearest tube station there is a wonderful old-style deli and supermarket run by a wonderful iranian family… they have some rather unusual produce in there but they also have a fab selection of delicious stuff that at a rushed grab can make up something a little exotic for dinner… i’m still in the process of stocking my London larder and they have all kinds of interesting herbs, spices and oils…
2 carrots – halved lengthways and thickly sliced
2 courgettes – halved lengthways and thickly sliced
10 chestnut mushrooms – halved
1 small onion – halved and thickly sliced
3 cloves of garlic – unpeeled
a handful of fine green beans – halved
a few sprigs of thyme
a few sprigs of rosemary
a handful of torn coriander
a pinch of smoked paprika
1/2 teaspoon fennel seeds
olive oil and salt and pepper
4 tablespoons of balsamic vinegar
a few pieces of pickled beetroot
a handful of rocket leaves
a handful of watercress
1 block of halloumi cheese – sliced
400ml boiling vegetable stock
place all the veg and herbs into a large oven-proof casserole dish, drizzle with olive oil and the balsamic vinegar and sprinkle with the paprika and fennel then toss around, place the lid on and roast for 30 mins on 190C
remove the lid, stir and roast for a further 15 mins until beginning to brown
prep the couscous by placing it in a large bowl and covering with the stock and olive oil …I used a little lemon infused olive oil… cover and set aside for 5 minutes
take the veg out of the oven and set aside whilst you grill your halloumi… I like mine sliced quite thick and nicely golden but do it to your preferences
and now it’s just a simple job of bringing it all together… I like to use the casserole dish as the main vessel for the final dish, so pour the couscous, beetroot and salad leaves into the veg, sprinkle over a little sesame oil and toss it all together coating the couscous in all the gorgeous oils and juices
eat and of course, enjoy!
Keep Calm and Fanny On says
This is one vegetarian who would gladly eat grilled Halloumini very day, so keep it coming! Certainly not dull, yum. Thanks.
london bakes says
What a tasty sounding salad – really hearty and delicious.
Mark Willis says
Halloumi: when it's good, it's very very good, but when it's bad it's horrid! Tried the low-fat Halloumi once. It was horrid. Far too dry and rubbery. I bet the Halloumi from your Iranian deli is not dry and rubbery.
Kirsten@My Kitchen in the Rockies says
I hear you. January is like a never ending Monday, Dom. I like your salad. It's not boring at all. You can't beat the flavors of roasted veggies. Hope fully you will be less busy soon and feel less stressed. Hang in there!
That looks pretty good for a tube-travelling zombie who walks through the door barely alive and then transforms into a kitchen goddess!
It's a lovely image and I'm just trying to imagine you now………..!!
Jacqueline Meldrum says
That sounds and looks wonderful. Just my kind of dish. I haven't used halloumi for a while. I find now Graham is vegan I'm not using as much cheese.
Kate D says
I adore halloumi. The flavour is quite addictive and looks perfectly inviting in this salad. Sadly I cannot eat cous cous any more on account of it containing a load of gluten. But I bet this would work really well substituting with quinoa……
Magnolia Verandah says
Yes know what you mean about cooking for vegetarians it can be challenging! My two family veggies would love this one though, not boring at all.
Jenn S says
I know exactly what you mean about coming home after a long day and trying to make something wonderful for dinner. I've lost so much creativity lately due to over working, it's pretty sad. I must say, though, you hit it big with this one… simple yet stunning!!
Karen S Booth says
I LOVE halloumi and I LOVE couscous, so this is my DREAM recipe! LUSH!
Who loves January? You do – soaking up all that Californian sunshine! I'm with Karan and adore halloumi and your dish look creative and delicious and it's good to see you back.
Deena Kakaya says
Love halloumi, this is the sort of food I really enjoy eating. I recently marinated halloumi in Chermoula..love the stuff. Gorgeous recipe Dom x
The Cornish Cowgirl says
I'd like to make this for a party buffet. Would it work making it the night before?
belleau kitchen says
I'm not sure but I would imagine it would be OK.
The Cornish Cowgirl says
Thank you, will give it a go!