Mediterranean Halloumi Pitta
With Harissa & Lemon Cous Cous

Serves: 4

Preparation

20 minutes

Ingredients

250g halloumi

200g cous cous

225ml boiling chicken stock

3 tsp harrissa paste

Juice and zest of 1 lemon

1 diced red pepper

½ aubergine diced

1 onion sliced

30g chopped parsley

1 clove garlic

100g pomegranate seeds

Salt and pepper

Baxters Deli Toppers Red Slaw

Method

  1. In a frying pan sweat off onion, garlic and harissa spice until softened without colouring.
  2. Add aubergine and pepper and cook for 3 minutes. Tip into a deep bowl.
  3. Add cous cous to the bowl and cover with the hot stock. Cover with cling film and leave in a warm place for 12 minutes.
  4. Remove cling film and fluff up using a fork.
  5. Add the lemon, parsley and pomegranate. Season and cover again.
  6. Slice halloumi and cook under a hot grill. Leave to go crispy.
  7. Serve the cous cous and halloumi in a lightly toasted pitta bread with heaps of Baxters Deli Toppers Red Slaw.
  8. Finish off with a squeeze of lemon.