Serves: 6 | Prep Time: 15 minutes | Cooking Time: 5 minutes
¼ medium-sized cauliflower
1 head broccoli, most of the stalk removed 1 cup instant couscous
1 red onion, finely chopped
1 stalk celery, finely sliced, including some leaves
½ cup chopped flat-leaf parsley
½ red capsicum, deseeded and sliced 250g halloumi cheese, cut into ½cm slices
For the dressing
½ cup oil (rice bran or canola)
2 tablespoons white wine vinegar
salt and freshly ground black pepper
1 teaspoon liquid honey
Bring a medium saucepan of water to the boil.
Place the cauliflower and broccoli heads in a food processor and pulse the machine to chop finely. When the water is boiling add the cauliflower and broccoli and instant couscous. Boil for 1 minute then drain through a sieve. Discard the water and run cold water through the sieve, cooling the contents. Drain well and place in a large bowl. Add the red onion, celery, parsley and red capsicum.
Whisk the dressing ingredients together and pour over the salad. Toss to mix well.
To serve, grill or fry the halloumi slices on the flat plate of the BBQ for about 45 seconds each side. Serve warm on top of the salad with lemon wedges to garnish.