Herby barley couscous with chipotle halloumi and grilled apricots

This waffle, quail eggs, bacon and maple syrup breakfast was lush indeed, it was one of the best enjoyed breakfasts we’ve had in a long time, agreed and certified by hubby and kids. We don’t have breakfasts like this often but when we do, it must be thoroughly enjoyed.

Inggredient

  • 220 g halloumi cheese sliced
    210 ml vegetable or chicken stock
    190 g barley couscous
    180 g tender stem broccoli
    6 apricots halved and grilled
    5 leaves fresh mint bruised and finely chopped
    1 tbsp chipotle paste
    1 small bunch mixed fresh herbs
    60 g pecan nuts toasted and roughly chopped
    2 handful pomegranate seeds
    For the dressing::
    3-4 tbsp olive oil
    3-4 tbsp lemon juice
    1 tsp chipotle paste
    1 tsp honey or maple syrup
    5 mint leaves brushed and super finely chopped

Instructions

  1. Put the dry couscous into a slightly larger bowl and pour over the boiling stock. Cover with a plate or clingfilm and set aside for at least 20 minutes.
  2. Slice and brush the halloumi cheese with a coat of chipotle paste and set aside for a few minutes.
  3. While the couscous it’s getting infused, and the halloumi a little confused
  4. , grill the apricots and the broccoli on a griddle pan for about 2 to 3 minutes on each side then remove and put on a plate aside.
  5. Grill the halloumi cheese too for 2 minutes on each side and set aside once finished.
  6. Toast the pecan nuts in a pan for literally 2 min tossing almost constantly and make sure you’re not abandoning that pan till you take them off that pan. Warning
  7. : They burn fast! After toasting, take them out from that pan and place them on a chopping board ready for a rough chopping once they are cool enough to handle which should be 1 min or so.
  8. In a jar, place all dressing ingredients and give those a good old shake. Shake it, shake it, and shake a little bit more until you think enough is enough.
Read More :  #Pie #Crust #Chips with #Fruit #Salsa

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