This colourful combination of salad ingredients, served with hot couscous and halloumi cheese is great for a light lunch or supper any time of the year. I love halloumi for its unique texture. It's ideal for cooking as it keeps its shape brilliantly even when hot. If you can't find halloumi, mozzarella is a good alternative although its texture is quite different. For a smart presentation place the couscous in a large ring cutter, then layer with the cheese, tomato and olive mixture and finally the herbs. Remove the ring just before serving.

Method

● Put the couscous and stock powder in a bowl. Pour over boiling water as per the packet's instructions, cover with cling film and leave to stand for 5 minutes.

● Heat a tbsp of the oil in a pan. Sauté the onions for 2- 3 minutes or until softened. Remove and in the same pan, fry the halloumi for 3 minutes. Set aside.

● Add the chopped garlic, tomatoes and olives and sauté for a further 2 minutes.

● Finely chop the herbs and stir into the couscous. Add the capers and tomato mixture.

● Season well with salt and freshly ground black pepper.

● Garnish with sprigs of basil and parsley and lemon wedges.

jewishcookery.com

First published in The JC June 1 2016