Halloumi Skewers with Couscous Salad and Spinach

Ingredients

• 350 ml vegetable broth
• 250 g couscous
• 80 g sunflower seeds
• 300 g baby spinach
• 100 g red cabbage
• 4 Spring Onions
• 1 small red onion
• 250 g Halloumi cheese
• 7 tbsp olive oil
• 3 tbsp Lemon juice
• 4 tbsp orange juice
• Salt
• Pepper
• 0.5 pomegranate (seeds)

Instructions

1. 1.

   Soak wooden skewers for about 30 minutes. In the meantime, bring broth to a boil, sprinkle couscous over it, remove from heat and let stand for about 10 minutes.

2. 2.

   Toast sunflower seeds in a hot pan over medium heat for 2–3 minutes; then allow to cool.

3. 3.

   Wash spinach and spin dry. Clean red cabbage, wash and cut into fine strips. Trim spring onions, wash and slice into thin rings.

4. 4.

   Peel onion and cut into wedges. Cut halloumi into 12 cubes, skewer alternately with onion wedges and brush with 2 tbsp olive oil.

5. 5.

   Grill the skewers on a hot grill, turning occasionally, for about 8–10 minutes. Whisk lemon and orange juice with salt, pepper and remaining oil. Fluff couscous with a fork and mix with dressing, vegetables and sunflower seeds.

6. 6.

   Arrange salad on plates, sprinkle pomegranate seeds and serve grilled halloumi skewers beside it.