INGREDIENTS:

SALAD:

·      ½ cup blueberries

·      2 cups spinach

·      ¼ cup hazelnuts, roasted

·      ¼ cup cous cous

·      ¼ avocado, thinly sliced

·      Sprinkle of black sesame seeds

·      1 tsp Fresh oregano & parsley leaves

·      40g haloumi

MARINADE:

·      Juice and zest of 1 orange

·      1 tablespoon pomegranate molasses

·      1 tablespoon olive oil

·      1 cup parsley, chopped

·      Squeeze of lemon juice

METHOD

1. Add a small pinch of salt to the dry cous cous in a bowl. Pour in 100ml of just boiled water and let stand for 5 minutes before fluffing up with a fork

2. Mix all the marinade ingredients together in a bowl and add the sliced haloumi. Leave to stand for 15 minutes, then grill in a griddle pan for 2 mins on each side

3. Mix all salad ingredients together in a separate bowl and top with the grilled haloumi. Drizzle over leftover marinade and serve