Grilled Halloumi with Couscous and Avocado

Ingredients

• 500 g cocktail tomatoes
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 100 g Baby spinach
• 2 small avocados
• 2 limes (juice)
• 250 g instant couscous
• 1 tsp Ras el-Hanout
• 1 red spring onion
• 2 sprigs parsley
• 2 sprigs coriander leaves
• 500 g Halloumi

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the tomatoes, halve them and mix with 2 tbsp oil in a baking dish. Season with salt and pepper and bake for 15-20 minutes until soft.

2. 2.

   Wash the spinach, rinse it well and spin dry. Halve the avocados, remove pits and skins, then dice the flesh. Mix with 2 tbsp lime juice.

3. 3.

   Combine the couscous with Ras el-Hanout and pour over 250 ml boiling water. Let stand for 5-10 minutes to absorb, then fluff with a fork.

4. 4.

   Wash and trim the spring onion, slice it diagonally into thin rings. Rinse the herbs, shake dry and finely chop the leaves. Mix with the onion, add remaining oil and lime juice, season with salt and pepper.

5. 5.

   Slice the halloumi into about 1 cm thick pieces and fry in a non‑stick pan without added fat for 2-3 minutes until lightly browned on one side. Flip and cook the other side.

6. 6.

   Toss the spinach loosely with tomatoes, couscous and avocado, then spread onto bowls. Arrange the fried halloumi on top and drizzle with the dressing before serving.