Griddled Sumac Halloumi with Pomegranate Couscous & Tahini Dressing
Griddled Sumac Halloumi with Pomegranate Couscous & Tahini Dressing Simple to make and delicious to eat, this grilled halloumi and couscous salad is full of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Griddle
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Kettle
- Stove
- Skillet
- Fork
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 250g of halloumi, thickly sliced
- zest of ½ lemon
- 2 tbsp olive oil
- 1-2 tsp sumac
- pinch of dried chilli flakes
- salt
- freshly ground black pepper
- 1 x packet of Ainsley Harriott Tomato & Chilli or Spice Sensation Couscous
- 30g pomegranate seeds, plus extra to serve
- 8 mint leaves, roughly chopped, plus extra to serve
- 3 tbsp natural yoghurt
- 1 tbsp tahini
- ½ tsp ground cumin
- juice of ½ lemon
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