It is time for the big summer salad. What you need in your life right now is a big, herby, hearty salad that can sit in the fridge and get better with time. You can cook once and eat this for the better part of a week. It’s worth doubling to really get you set up for the next few days’ meals without having to turn on the stove. Adding some grilled chicken or fish would make a heartier dish, but just this salad is plenty for quick summer dinner.
Halloumi is a delightfully squeaky, salty cheese. It has the fantastic property of not melting when roasted or grilled, so you can pan fry or BBQ it to get a lovely crispy-shattery crust with a very chewy almost meaty-hearty interior. I know it sounds weird, but try it if you haven’t already - it’s fantastic. You can find it often in Greek or Mediterranean specialty groceries, but if you can’t find it, feta will work here too.
halloumi & pearl couscous salad:
Adapted from Bon appetit
- 1 cup walnuts
- 1 cup pearl or Israeli couscous
- 2 cups corn kernels, frozen is fine
- 2 tablespoons plus ¼ cup olive oil
- 8 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
- 2 cups cherry or grape tomatoes, halved
- 1 cup chopped fresh parsley
- 1/2 cup basil leaves, finely chopped
- 1/2 cup mint leaves, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
Toast walnuts in a dry pan over medium-low heat stirring frequently. When fragrant and golden, remove from heat and roughly chop. Set aside to cool.
In a medium pot of salted water, cook couscous according to package directions, until just tender.
Grill halloumi in a tablespoon of olive oil in a grill pan (or a frying pan) over medium heat. Let the cheese get a good caramelization before flipping, about 2-3 minutes per side. Remove from heat, cube and set aside.
Toss all ingredients together in a large bowl, taste for seasoning and adjust as needed.
