Halloumi and Snap Pea Salad with Honey Lime Dressing

A bright and vibrant couscous salad featuring crispy sliced snap peas, strawberries and seared halloumi cheese in a honey lime vinaigrette. A dollop of labneh and a sprinkle of fresh mint finishes the dish. This is a single serving recipe. Adjust for more servings below.

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Prep Time: 15

Course: Lunch, Main Course, Salad

Cuisine: Plant-Focused, Vegetarian

Keyword: couscous, halloumi, labneh, mint, strawberry

Servings:

Calories: 763kcal

Ingredients

1/2 cup plain couscous
1/2 cup water
2 tbsp lime juice (about 1 whole lime)
2 tbsp olive oil
2 tsp honey
salt and pepper
4-5 large strawberries, sliced
6-7 snap peas, sliced lengthwise into 3 or 4 pieces
1/3 pkg halloumi cheese
1 tsp coconut oil
1/4 cup labneh
2 tbsp fresh mint
1 tbsp fresh basil (optional)

Instructions

Place the dry couscous in a small bowl. Microwave the water for 2 minutes or until just boiling. Carefully pour the boiling water over the couscous, swirl gently to make sure all the couscous is submerged and cover the bowl loosely with a kitchen towel. Set aside.
In a small ramekin or mixing cup, whisk together the lime juice, olive oil and honey. Season with salt and pepper. Taste it and adjust to your liking. Don't skimp on the honey! Set aside.
Heat a cast iron grill pan over med-high heat. Open a package of halloumi cheese and slice it lengthwise into thirds (see photo). Save 2 of the 3 pieces for another use.
While the pan is heating, slice your strawberries, snap peas and mint (see photo).
Once the pan is hot (3-4 minutes), use a fork to add the coconut oil and spread it as it melts over enough surface to handle the halloumi block. Pat the halloumi dry with paper towels and then add to the hot pan. Sear on each side for about 2 minutes until golden grill marks are visible. Remove from pan and slice into strips or bite-sized pieces.
Build the salad:
Use a fork to fluff your couscous and put that in the bottom of your salad bowl. Add the sliced strawberries, snap peas and halloumi. Pour the dressing over the entire salad. Sprinkle with chopped mint. Place a dollop of labneh on the side. Serve and enjoy!

Nutrition

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