for 4 person

Couscous

150 g	couscous
½ bunch	peppermint, finely chopped
½ tsp	salt
5 dl	water, boiling

Halloumi and sauce

3	blood oranges, rinsed in hot water, dabbed dry, use a little grated zest and all of the juice
3 tbsp	white balsamic vinegar
1 tsp	mustard seeds, roasted
1 ½ tsp	vanilla paste
1	red chilli, cut into thin rings
¼ bunch	peppermint, finely chopped
1 tbsp	butter, cold
¼ tsp	salt
a little	pepper
2 tbsp	oil
250 g	halloumi, cut into slices

Salad

2	blood oranges *.*
½ bunch	flat-leaf parsley, torn into pieces
¼ bunch	peppermint, torn into pieces

How it's done

Couscous

Mix the couscous, mint and salt in a bowl, pour the water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.

Halloumi and sauce

Place the orange zest, orange juice, balsamic, mustard seeds, vanilla paste, chilli and mint in a pan, mix together and bring to the boil, reduce the heat and simmer for approx. 5 mins. Add the butter while stirring, season the sauce. Heat the oil in a non-stick frying pan, fry the halloumi in batches for approx. 1 min. on each side.

Salad

Plate up the couscous with the halloumi and oranges, drizzle the sauce on top, garnish with the herbs.

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