We all talk about de-toxing in January but (despite our recent warm luck) these are the months where the weather gets extremely cold, the days are dark and grey and we are all suffering from the SAD. We crave a warming meat pie or a hearty stew – and I will certainly be tucking into those winter treats over the next month.
This recipe is my version of a Halloumi Teller I often enjoy at one of Berlin’s favourite falafel places, Babel. I use low fat yoghurt and pack the plate with plenty of vegetables. The mango and red pepper couscous give the dish a lovely sweet twist and the chopped cucumber and radish salad add a bit of crunch. Topped with a might yoghurt dressing, a side dollop of hummus and some halloumi and this is a great light dish to enjoy!
Ingredients
500g halloumi
For the hummus:
500g tin chickpeas
Juice of half a lemon
1 tspn tahini paste
2 tbpsn olive oil
For the couscous:
150g couscous
1 mango (peeled, de-stoned and finely chopped)
1 red pepper (finely chopped)
1 tbpsn paprika
juice of half a lemon
1 tspn dried chilli flakes
Large bunch of fresh parsley (finely chopped)
2 spring onions (finely chopped)
For the salad:
half a cucumber (seeds removed and finely chopped)
1 tomato (finely chopped)
handful of radishes (finely chopped)
For the dressing:
6 tbpsn plain yoghurt
Juice of 1 lime
Bunch of fresh mint leaves (roughly chopped)
………………………………
For the couscous: cook according to packet instructions. Once done mix with the other ingredients until well combined and light and fluffy.
Heat a large griddle/ frying pan and once hot add the halloumi. Cook on each side for 3-4 minutes.
Plate up the couscous. For the salad mix everything together and also plate up next to the couscous.
For the hummus – put everything into a blender and whizz until well combined and then scoop up a large amount for the plate.
Mix all the ingredients together for the dressing. Plate up the halloumi and lightly pour the dressing over the plate. Season with a bit of black pepper.
For more great recipes check out A Modern Rose website.
