Zucchini Salad Recipes: Haloumi & Roast Veg Couscous Salad
Craving a salad that’s both delicious and nutritious?
Try our Haloumi & Roast Veg Couscous Salad, bursting with roasted vegetables, fluffy couscous, and savoury haloumi cheese. This Zucchini Salad Recipe is the perfect option for a quick lunch, light dinner or vegetarian-friendly meal.
Table of Contents
Haloumi & Roast Veg Couscous Salad Ingredients
Gather the following ingredients for this scrumptious zucchini salad:
- 50g Haloumi Cheese
- 20g Spinach
- 40g Zucchini
- 100g Kent Pumpkin
- 50g Eggplant
- 130g Ainsley Harriott Sundried Tomato & Garlic Couscous (uncooked)
- 1 Tbsp Lemon Juice
- 1 tsp Honey
How To Make Haloumi & Roast Veg Couscous Salad
Follow these easy steps to create your zucchini salad masterpiece:
- Preheat the oven to 200°C, chop vegetables, and place on a lined oven tray. Bake for 20-30 minutes or until cooked.
- Cook haloumi in a non-stick pan over medium heat until golden.
- Prepare couscous according to packet instructions.
- Whisk together lemon juice and melted honey for the dressing, seasoning with salt and pepper.
- Combine all ingredients in a bowl and top with the dressing.
Zucchini Salad Nutritional Information & Health Benefits
This salad contains 412 calories, 20g protein, 15g fat, 48g carbs, and 7g fibre.
Packed with nutritious ingredients, this salad offers a balanced, protein-rich meal for vegetarians and health-conscious diners alike. Roasted vegetables supply essential vitamins and minerals, while haloumi cheese adds a salty, savoury touch. The couscous brings a fluffy texture and satisfying carbs.
Enjoy this delightful meal, knowing you’re nourishing your body with wholesome ingredients.
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