Sprouted Chickpea & Couscous Salad
Halloumi is so versatile and adds a great backbone to this salad. Alternatively you could use a plant-based feta crumbled over to top. To make this salad gluten-free and to suit a paleo diet, use a whole cauliflower instead of using couscous.
Vegan | Gluten-free
Serves 6
Gather your ingredients.
Add the following to a large measuring jug:
1 c wholemeal couscous
1 clove garlic, crushed
2 T extra virgin olive oil
½ tsp salt
1½ c boiling water
zest and juice of 1 lemon
Cover and let stand for 10 minutes. Meanwhile, prepare the following into a large salad bowl:
4 cauliflower florets, whizzed in the micro food processor until it reaches a couscous-like consistency or sliced finely
200g chickpea sprouts (or pre-cooked, tinned)
½ c hemp hearts (optional)
1-2 leaves kale or silverbeet, finely chopped
1 spring onion, sliced
½ c parsley, mint, chives, coriander, onion weed, dandelion, finely chopped
2-3 oranges, zest (add to the salad bowl), peeled and roughly diced
zest and juice of 1 lemon
½ c olives, pitted and sliced (optional)
Add the following ingredients to a bowl:
1 packet (200g) halloumi, sliced into 5mm slices then sliced in half again (to make rectangles)
1 T olive oil
Heat a hot cast-iron pan, BBQ or hot plate until smoking hot. Place haloumi on the grill pressing down to sear. Cook for one minute (check it has seared) then turn it over to grill the other side. Add the halloumi (or dairy-free feta, crumbled) to the bowl with the couscous.
Season with:
½ tsp salt
¼ tsp cracked black pepper
3 T extra virgin olive oil or hemp seed oil
Toss together well and serve.