Need a new lunch idea? You’ll love this halloumi and harissa pitta recipe, served with lemon cous cous. The salty halloumi complements the sharp lemon and juicy pomegranate seeds, for a Middle Eastern-inspired dish you’ll love.
Ingredients (serves 4)
250g halloumi
200g cous cous
225ml boiling chicken stock
3tsp harissa paste
1 lemon, zest and juice
1 diced red pepper
½ aubergine diced
1 onion sliced
30g chopped parsley
1 clove of garlic
100g pomegranate seeds
Salt and pepper
4 pitta bread to serve
Baxters Deli Toppers Red Slaw
Method
In a frying pan, sweat off the onion, garlic and harissa spice until softened without colouring. Add aubergine and pepper and cook for three minutes. Tip into a deep bowl. Add cous cous to the bowl and cover with the hot stock. Cover with cling film and leave in a warm place for 12 minutes. Remove cling film and fluff up using a fork. Add the lemon, parsley and pomegranate. Season and cover again. Slice halloumi and cook under a hot grill for two to three minutes on each side or until it turns crispy. Serve the cous cous and halloumi in a lightly toasted pitta bread with heaps of Baxters Deli Toppers Red Slaw. Finish off with a squeeze of lemon.
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