Ingredients

• 1 cup Blu Gourmet Pearl Couscous pearl couscous
• 1 tablespoon garlic infused olive oil
• 2 bunches broccolini, cut into thirds
• 1 cup frozen green peas
• 180g packet of Halloumi Cheese, cut into cubes
• 3 tablespoons raw pine nuts
• 2 spring onions, finely chopped
• 120g baby spinach and rocket bag

Dressing

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 small lemon zest and juice
• 2 tablespoons water

Method

1. Bring to a boil 1 ½ cups of water in a saucepan. Once it boils, add the pearl couscous. Bring to a boil and then turn heat to low, cover slightly and bring to a simmer for 10- 15 minutes until water is absorbed
2. Meanwhile heat saucepan with 1 tablespoon garlic infused olive oil
3. Add broccolini pieces and sauté for a few minutes, covering pan with a lid to create a steam
4. Once they start to brown and soften slightly, remove and add to a bowl
5. In the same saucepan add the frozen peas, cover pan with a lid to create a steam
6. Cook through and remove from saucepan, add into bowl with broccolini
7. In the same saucepan add in the halloumi cubes and cook on low heat until they start to brown slightly. Remove from saucepan and add to the bowl with the peas and broccolini
8. In the same saucepan add in the pine nuts, tossing until they roast. Remove from saucepan
9. In the same bowl with the halloumi, green peas and broccolini, add in the spring onions, spinach and rocket leaves as well as boiled pearl couscous from step 1
10. Give it a good toss until everything is well combine
11. In a jar, mix together the dressing ingredients, using the water to dilute the dressing if needed
12. Pour the dressing over the top of the salad, sprinkle with the roasted pine nuts and its ready to serve

Serving Options

• Have it as it is for a vegetarian option
• Add a protein source like grilled chicken tenderloins, grilled salmon fillet or tinned tuna, all work beautifully