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Halloumi, avocado and fig salad

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Ingredients

Adjust Servings:

	1 corn on the cob
	Olive oil, to drizzle
	120g wholewheat couscous
	1/2 vegetable stock cube
	1 lemon, juiced
	1/2 tbsp extra-virgin olive oil
	Small handful of fresh coriander leaves, finely chopped
	100ml natural yoghurt (0% fat)
	2 sprigs of fresh mint, finely chopped
	1 small garlic clove, crushed
	125g halloumi block, cut into thick slices
	1 avocado, stoned and finely sliced
	2 figs, quartered

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Halloumi, avocado and fig salad

Name: Halloumi, avocado and fig salad
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: corn on the cob: 1; Olive oil, to drizzle; wholewheat couscous: 120g; vegetable stock cube: 1/2; lemon, juiced: 1; extra-virgin olive oil: 1/2 tbsp; Small handful of fresh coriander leaves, finely chopped; natural yoghurt (0% fat): 100ml; 2 sprigs of fresh mint, finely chopped; small garlic clove, crushed: 1; halloumi block, cut into thick slices: 125g; avocado, stoned and finely sliced: 1; figs, quartered: 2

Turn 10-minute couscous into a winning dish with this fresh and vibrant salad. It contributes 3 of your 5-a-day and requires minimal cooking. If you've never tried figs and halloumi together, you're in for a treat.

Features:

Cuisine:

Greek

45 Mins
Serves 2
Easy

Ingredients

1 corn on the cob
Olive oil, to drizzle
120g wholewheat couscous
1/2 vegetable stock cube
1 lemon, juiced
1/2 tbsp extra-virgin olive oil
Small handful of fresh coriander leaves, finely chopped
100ml natural yoghurt (0% fat)
2 sprigs of fresh mint, finely chopped
1 small garlic clove, crushed
125g halloumi block, cut into thick slices
1 avocado, stoned and finely sliced
2 figs, quartered

Directions

Place the corn on the cob on a sheet of tin foil and drizzle with olive oil. Seal the edges to form a parcel and bake in a preheated oven at 180C for 35-40 minutes until tender. Leave to cool, then cut down the side of the cob to remove the kernels.
Tip the couscous into a bowl and crumble in the stock cube. Pour over 160ml of boiling water and mix well. Cover with cling film and leave for 5-10 minutes to allow the couscous to absorb the liquid.
Fluff the grains with a fork and season. Stir through the sweetcorn, half the lemon juice, extra-virgin olive oil and coriander leaves.
Pour the yoghurt into a bowl and combine with the mint leaves, grated garlic and the remaining lemon juice. Season to taste and set aside.
Heat a griddle pan over a high heat and cook the halloumi for 1-2 minutes on each side or until lightly charred.
Divide the couscous between plates and top with the sliced avocado, figs and halloumi. Drizzle over the mint yoghurt before serving.