Spanakopita Halloumi Bowl
Directions
- 1Heat the oven to 160°C.
- 2Tip the pine nuts onto a baking tray and roast for 10-12 mins until golden.
- 3Meanwhile, finely chop the red onion and garlic.
- 4Heat a splash of olive oil in the biggest pot you have set over a medium heat.
- 5Add the onion and fry for 5-7 mins then add the garlic and cook for another 2 mins.
- 6Add the spinach a big handful at a time, stirring until wilted before adding another handful.
- 7Once all the leaves are wilted in the pan, remove the spinach mix to a plate and set aside to cool.
- 8Bring a large pan of salted water to the boil then add the giant couscous.
- 9Reduce to a simmer and cook the couscous for 8 mins, then drain and transfer to a large salad bowl.
- 10Meanwhile, break the halloumi down its natural split and dice into 2cm pieces.
- 11Heat a large frying pan over a medium heat.
- 12Add the halloumi, cooking on all sides until golden.
- 13Squeeze as much of the liquid out of the spinach mix as you can, then finely chop and add to the couscous.
- 14Finely chop the dill, parsley and mint, and set aside a small handful for garnish, then add the rest to the couscous and mix to combine.
- 15Grate in the zest of the lemon with a squeeze of the juice and the sumac, then season with salt and pepper.
- 16To serve, divide the couscous between bowls and top with the halloumi, a dollop of yoghurt, roasted pine nuts and remaining fresh herbs.
Ingredients
- Pine Nuts
- Red Onion
- Garlic Clove
- Spinach
- Giant Couscous
- Halloumi
- Fresh Dill
- Fresh Parsley
- Fresh Mint
- Lemon
- Sumac
- Natural Yoghurt
- Olive Oil
Equipment
ovenbaking traypotlarge pansalad bowlfrying pan
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