Blueberry & halloumi salad bowl
Berries, avocado, halloumi and giant couscous come together in this summery salad bowl
Blueberries work so well in salad, like little bursting balls of sweetness that complement fresh and savoury flavours.
In this salad bowl they are also used to a make a simple dressing with vinegar and olive oil.
Giant couscous is my carb of choice here, but of course you can swap for any grain or pasta, and you could swap the green beans for tenderstem broccoli or another vegetable.
This makes a gorgeous summery dinner for two or serve as a sharing salad at a barbecue or picnic. It also stores well to take for packed lunches, keep in an airtight container in the fridge.
If you like this recipe, I’ve got a number of other recipes celebrating fruit in savoury recipes this summer, as part of my Feeling Fruity series.
You’ll need (serves 2 as a main):
120g giant couscous
150g blueberries
2 tbsp olive oil
1 tbsp apple cider or red wine vinegar
120g green beans
100g rocket/watercress or a mix of the two, or leaves of choice, I.e baby spinach or lettuce
1 avocado
1 block of halloumi
Handful of toasted walnuts
Cook the giant couscous according to packet instructions.
Take a few of the blueberries, about 10, and grind them in a pestle and mortar, or crush them with a fork. Add the olive oil and vinegar and mix well.
Halve the green beans and add them to the couscous when it’s got just a few minutes left.
Cut the halloumi into chunks and fry until golden on both sides.
Drain and refresh the couscous and beans under cold water.
Mix the leaves, couscous and beans, blueberries and dressing together. Cut the avocado into cubes and add that along with plenty of salt and pepper. Mix gently to avoid smushing the avocado too much and taste and adjust seasoning if needed.
Top the with the halloumi and walnuts.