Orange Crusted Haloumi Salad with Pearl Couscous

Steps

1. Cook couscous Preheat BBQ hot plate (if using). Bring a pot of salted water to the boil. Once boiling, cook couscous for about 8 minutes, until just tender. Add peas for final minute of cook time until bright green and tender. Drain well and return to pot with a small drizzle of olive oil to prevent sticking.
2. Prep salad and haloumi Halve cherry tomatoes and roughly chop spinach. Pat haloumi dry and cut into 1cm thick chips. Toss in a bowl with orange crust.
3. Cook haloumi Heat a small drizzle of oil in a non-stick fry-pan on medium-high heat and cook haloumi, in batches for about 1 minute each side, until crisp and golden. Set aside on paper towels. Alternatively, cook haloumi on BBQ.
4. Finish salad Once couscous has cooked, toss all salad ingredients together in a bowl and season to taste.
5. Serve salad topped with haloumi and garnish with remaining gremolata and basil.