Avoiding Additives and Preservatives

Make sure the halloumi does not contain additives or preservatives.

Sear the halloumi

Grilled halloumi salad

Ingredients:

1 cup (250 ml) Israeli (pearl) couscous or quick-cooking farro

8 oz (227 g) asparagus, trimmed

4 oz (113 g) snap peas, strings removed

3 tsp (15 ml) olive oil, divided

Kosher salt and pepper

4 oz (113 g) halloumi cheese, thinly sliced (about 1/8-in/0.32-cm thick)

1 tsp (5 ml) grated lemon zest plus 2 tbsp (30 ml) lemon juice

1 scallion, thinly sliced

¼ cup (60 ml) fresh dill, chopped

¼ cup (60 ml) flat-leaf parsley, chopped

Preparation:

Cook couscous per package directions; drain, let cool then transfer to large bowl. Heat grill on medium-high.

In second bowl, toss asparagus and snap peas with 1 teaspoon (5 ml) oil and 1/8 teaspoon (0.62 ml) each salt and pepper. Grill, turning or rolling once, until lightly charred and tender, 2 to 4 minutes; transfer to cutting board.

Grill halloumi until lightly charred, about 20 seconds per side; transfer to plate.

Cut asparagus into 1-inch (2.54-cm) pieces and snap peas into halves or thirds and toss with couscous, lemon zest, and juice, remaining 2 teaspoons (10 ml) oil and ¼ teaspoon (1.25 ml) each salt and pepper. Fold in scallion, dill, and parsley.

Tear halloumi into bite-size pieces and fold into couscous. Serves 4.

From Good Housekeeping