Rainbow salad with haloumi
Photo by Annabel Langbein Media
- Place couscous in a bowl and cover with boiling water. Set aside to absorb (about 5 minutes).
- Place chickpeas in a medium pot with oil, garlic, tomato purée mixture, cumin and lemon zest. Cook until mixture is sizzling and smells aromatic (2 minutes). Remove from heat and stir in lemon juice then couscous. It can be prepared ahead to this point and chilled for up to 2 days until needed.
- Preheat a barbecue grill or hotplate. Grill vegetables and haloumi - peppers will take about 5 minutes each side, zucchini 2-3 minutes each side and haloumi about 1 minute each side.
- When ready to serve, stir parsley and pine nuts or sunflower seeds, if using, into couscous mixture, pile on to a serving platter and top with the grilled vegetables and haloumi. Serve warm or at room temperature.
More vegetarian barbecue recipes from Annabel
For more great Annabel Langbein recipes see her new summer annual A Free Range Life: Celebrate Summer! (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.