Grilled Haloumi & Couscous Salad – Hein van Tonder

Hein van Tonder's Grilled Haloumi & Couscous Salad

Hein van Tonder’s
Grilled Haloumi & Couscous Salad

Hein says “I spent the festive season in Beirut and have returned to Cape Town telling all who want to hear (or not) about this incredible city with its wonderful people and fantastic food.

This summery salad is packed with flavour, texture and a zesty lemon dressing to counteract the salty blandness of the Haloumi cheese. The salad is best served with the Haloumi still hot so prepare all the other ingredients beforehand and fry the cheese just before you want to serve it.

A perfect meat free Monday meal or I think a juicy roast chicken will be such a tasty combination with this salad. You could replace the couscous with quinoa as well.”

Ingredients
400g baby tomatoes
2 cloves of garlic, peeled and halved
1 chili, chopped (optional) (deseeded or not depending on your preference)
olive oil for drizzling
1 cup uncooked couscous
pinch of salt
1 cup boiling water
1 avocado, cubed
300g baby spinach leaves
3 salad onions, sliced
350g haloumi cheese, sliced
olive oil for drizzling

Dressing
¼ cup lemon juice
2 tbs olive oil
1 tbs chopped parsley
zest of half a lemon

Instructions
Preheat the oven to 200 degrees C
Place the tomatoes, garlic and chili in a roasting dish.
Drizzle with some olive oil and roast for 30 minutes until the skins of the tomatoes are blistered. Remove the garlic and left over juice/oil in the pan and set aside for the dressing.
Combine the couscous, salt and boiling water in a bowl and cover with cling wrap.
Let it stand for 15 minutes and loosen with a fork. Set aside.
Combine the couscous, tomatoes, avo, spinach and salad onions in a large salad bowl.
Mash the garlic and combine with the lemon juice, olive oil, parsley, zest and juice/oil from the roasted tomatoes. Mix until well combined.
Drizzle the haloumi cheese slices lightly with oil to just coat them and fry the haloumi until golden brown on both sides in a non stick pan.
Place the haloumi on top of the salad and drizzle with the dressing.
Serve immediately.

Michael’s wine recommendation – CLICK HERE

Hermanuspietersfontein Nr 5 Sauvignon Blanc 2013

Hermanuspietersfontein Nr 5 Sauvignon Blanc 2013

Hein van Tonder of heinstirred.com photo by Francois Pistorius

Hein van Tonder of heinstirred.com
photo by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on food24.com, food52.com, Huffington Post Taste, Buzzfeed, The Kitchen, brit.co and feedfeed.info. I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

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