Serves 2-4 (depending how hungry you are!)
- 1 x block of squeaky mama halloumi
- 1 cup wholemeal cous cous
- 1 jar pesto
- 4 stems kale, massaged with lemon juice and olive oil
- 1/4 Purple cabbage
- 8 Cherry Tomatoes
To serve:
Lemon, sliced and ready to squeeze over the halloumi
Love Organics Fennel kraut
Pair with : Monceau kombucha
1. Cook the cous cous following the packet directions, fluff and mix through the pesto, set aside.
2. Massage the kale, thinly slice the cabbage and chop tomatoes
3. Get a pan nice and hot with some olive oil or ghee. Wash and cut the halloumi into strips, pan fry until crispy (3-5mins).
4. Assemble the plate, a bed of kale topped with cous cous, cabbage and tomatoes, kraut and lemon on the side.
Serve with a bubbly glass of Monceau kombucha!
Notes: Top with toasted seeds, would also be delicious with orange slices or some thinly sliced radish. Use lettuce if you don’t like kale.
