Grilled Halloumi Bowl

This is one of my favorite meals for hot summer nights. A quick low-cook meal that’s packed full of flavor and nutrients Halloumi, if you aren’t familiar, is a cheese that originated from Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, and retain its shape: a perfect crisp outer layer and soft and gooey inside. It’s a great source of protein and calcium but also high in saturated fats and sodium so best enjoyed in moderation.

Instructions

1. 1

   Set a medium pot of water on to boil and place your cup of couscous into a bowl. Once the water has boiled, remove 1 ¼ cup of the boiling water and cover the couscous. Stir and cover with a lid or plate. Set aside. Use the remaining boiling water to boil the eggs for about 7 minutes for a jammy yolk, longer for a more cooked yolk.

2. 2

   While the eggs are cooking, combine the cherry tomatoes, cucumber, radish, ¼ cup of parsley and sumac. Season with a pinch of salt if you wish and set aside until ready to serve. Prepare the dressing by combining the olive oil, lemon juice, Dill, 1 Tbsp of Parsley, zaatar, salt and pepper together and stirring with a fork or whisk to emulsify.

3. 3

   Next, put a frying pan over medium heat with a scant Tablespoon of olive oil. Rinse your halloumi thoroughly and pat dry. Slice in thick slices and fry on each side until golden. Once cooked through, drain on a kitchen towel until ready to serve.

4. 4

   Then build the bowls by adding a serving of couscous, mixed greens, the chopped salad and egg in the bowl. Top with the crispy halloumi and dress well with the dressing on top. Enjoy right away!

5. 5

   Substitutions: To make this dish gluten-free substitute the couscous for either rice or quinoa. If cucumbers or tomatoes aren’t your thing, feel free to replace them with your favorite salad or fresh veggies instead!