Honey Glazed Halloumi And Roasted Eggplant Couscous
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Honey Glazed Haloumi And Roasted Eggplant Cous Cous
Ingredient
2cup San Remo Cous Cous
1 Eggplant, diced
½ Cauliflower, diced
1 Red Onion, diced
1tbs cumin powder
1tbs Smoked Paprika
½ cup Red Island olive oil
2tbs Pomegranate molasses
1tsp black pepper
1 bunch of Parsley, picked
1 bunch of Mint, picked
1 bunch Coriander, picked
1 block Halloumi Cheese, diced
2tbs of plain flour
2tbs honey
1 Lemon juice
Red Island olive oil
Sea Salt
Method
Combine the eggplant, cauliflower and onion in a roasting dish. Drizzle with olive oil, season with salt, cumin powder and smoked paprika. Toss to coat all the vegetables evenly. Cook in a 200deg oven for 15 minutes until cook through and slightly golden.
Cook the couscous following the back of pack instructions.
In a frypan heat some olive oil. Dust the halloumi with just enough plain flour to coat. Once hot, add the halloumi and cook until it begins to brown. Add the honey and toss through the pan to coat. When evenly coated add the lemon juice and remove from the heat.
In a large bowl combine the couscous, roast vegetables and herbs. Pour over extra virgin olive oil, pomegranate molasses and mix together until the salad is coated.
Serve topped with the halloumi and extra herbs.
Recipe by Michael Weldon
