Grilled Halloumi Salad with Roasted Sweet Potatoes & Couscous
A colorful, Mediterranean-inspired bowl that brings together creamy grilled halloumi, sweet roasted potatoes, and fluffy couscous tossed with fresh coriander and cherry tomatoes. Perfect for a quick lunch or relaxed dinner.
Ingredients
200 g halloumi cheese, sliced
2 medium sweet potatoes, peeled and cut into wedges
1 cup couscous (about 180 g)
1 cup cherry tomatoes, halved
1 small bunch fresh coriander (cilantro), chopped
3 tbsp olive oil
1 clove garlic, finely minced
Juice from 1/2 lemon
Salt and pepper to taste
Instructions
Roast Sweet Potatoes
- Preheat oven to 200°C (400°F). On a baking sheet, toss sweet potato wedges with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelised, flipping halfway through.
Cook Couscous
- Bring 1.5 cups of salted water to a boil. Add the couscous, stir once, then remove from heat. Cover and let stand for 5-7 minutes until water is absorbed. Fluff with a fork.
Grill Halloumi
- Heat a grill pan over medium-high heat. Pat halloumi slices dry. Grill for 2-3 minutes per side until golden-brown grill marks appear.
Assemble Salad
- In a large bowl, combine the fluffed couscous, roasted sweet potatoes, halved cherry tomatoes, and chopped coriander.
Dress and Serve
- In a small bowl, whisk together remaining 2 tbsp olive oil, lemon juice, and minced garlic. Pour over the salad and toss to combine. Top with the warm grilled halloumi and serve immediately."