Zesty Halloumi with Pomegranate, Sumac and Mint Dressing

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 10, 2017.

When your couscous has finished cooking, it is important to give it a good mix to fluff up the grains and avoid it all clumping together.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Prepare your vegetables. Toss kumara, onion and capsicum with kumara spice mix and a drizzle of oil on prepared tray. Season and roast for 15-17 minutes, until veggies are tender and starting to caramelise. Turn once during cooking.
While veggies roast, bring stock to the boil in a small pot with a lid on. Add couscous and dates, stir, cover and remove from heat. Leave to steam for 5 minutes before fluffing up grains with a fork.
Pat haloumi dry and cut into 1cm slices. Place flour and lemon zest in a bowl and lightly whisk egg in a second bowl. Toss haloumi first in flour, then in egg, then back through the flour, shaking off excess as you go.
When veggies have about 7 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on medium heat. Cook haloumi for about 2 minutes each side, until golden brown and cooked through.
While haloumi cooks, roughly chop spinach and mint. Add spinach and mint to pot with the cooked couscous, along with lemon juice and a drizzle of olive oil. Season to taste.
To serve, spoon spiced vegetables and couscous onto plates. Top with zesty haloumi and a drizzle of pomegranate, sumac and mint dressing. Sprinkle with mint leaves.