Craving a salad that’s both delicious and nutritious?

Try our Haloumi & Roast Veg Couscous Salad, bursting with roasted vegetables, fluffy couscous, and savoury haloumi cheese. This Zucchini Salad Recipe is the perfect option for a quick lunch, light dinner or vegetarian-friendly meal.

Haloumi & Roast Veg Couscous Salad Ingredients

Gather the following ingredients for this scrumptious zucchini salad:

  • 50g Haloumi Cheese
  • 20g Spinach
  • 40g Zucchini
  • 100g Kent Pumpkin
  • 50g Eggplant
  • 130g Ainsley Harriott Sundried Tomato & Garlic Couscous (uncooked)
  • 1 Tbsp Lemon Juice
  • 1 tsp Honey

How To Make Haloumi & Roast Veg Couscous Salad

Follow these easy steps to create your zucchini salad masterpiece:

  1. Preheat the oven to 200°C, chop vegetables, and place on a lined oven tray. Bake for 20-30 minutes or until cooked.
  2. Cook haloumi in a non-stick pan over medium heat until golden.
  3. Prepare couscous according to packet instructions.
  4. Whisk together lemon juice and melted honey for the dressing, seasoning with salt and pepper.
  5. Combine all ingredients in a bowl and top with the dressing.

Zucchini Salad Nutritional Information & Health Benefits

This salad contains 412 calories, 20g protein, 15g fat, 48g carbs, and 7g fibre.

Packed with nutritious ingredients, this salad offers a balanced, protein-rich meal for vegetarians and health-conscious diners alike. Roasted vegetables supply essential vitamins and minerals, while haloumi cheese adds a salty, savoury touch. The couscous brings a fluffy texture and satisfying carbs.

Enjoy this delightful meal, knowing you’re nourishing your body with wholesome ingredients.


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