Haloumi & Roast Veg Couscous Salad
Calories 412 per serve
Protein 20g Fat 15g Carb 48g Fibre 7g
50g Haloumi Cheese
100g Kent Pumpkin
130g Ainsley Harriott Sundried Tomato & Garlic (weighed uncooked)
1 Tbsp Lemon Juice
1 tsp Honey
- Preheat the oven to 200°C. Chop the vegetables and add to a lined oven tray. Bake in the oven for 20-30 minutes or until cooked.
- Cook the haloumi in a non-stick pan over medium heat until golden.
- Prepare the couscous as per the packet instructions.
- To make the dressing, whisk together lemon juice and melted honey. Season with salt and pepper. Add all ingredients to a bowl and top with the dressing.