Fried Halloumi With Chickpea And Lime Couscous

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• 

  Step 1

  Choose a really well flavoured olive oil for the dressing and drizzling. I used The Bay Tree's Mediterranean Herb Oil, infused with a delicious blend of herbs, rock salt, garlic flakes, peppercorns and chopped bell peppers.

• Step 2

  Place the couscous in a small lidded saucepan. . Add the salt and water, cover and allow to stand for 15 minutes.

• Step 3

  Stir in the olive oil, lime rind and juice and raisins, cover again and leave until a few minutes before serving – if you have time to leave it for half an hour, the raisins will absorb some of the dressing and plump up.

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  Step 4

  Mix in the chickpeas just before heating. If it is a hot day, you may prefer to serve this cold as a salad, in which case it’s ready to go.

• Step 5

  A few minutes before serving, quickly fry the halloumi in moderately hot oil on both sides, while gently heating the couscous mixture, stirring occasionally to prevent it from sticking.

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  Step 6

  Serve up the couscous with two slices of halloumi on each plate, sprinkle with spring onions and drizzle a little more olive oil over and around the dish.

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  Step 7

  I tried the oil as part of a craft test here on Cut Out and Keep. I loved the elegant, stylish bottle and the prettily displayed herbs and spices. The choice of flavourings makes it perfect for sunny, summery recipes.

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