KANZI® Apple Crunch Mediterranean Salad

INGREDIENTS

Salad

  • ¾ cup uncooked pearl couscous

  • 1 tbsp extra virgin olive oil

  • 1x 225g packet of halloumi cheese, drained & thinly sliced

  • 2 tbsp pure maple syrup

  • Juice of ½ lemon

  • 2 sprigs of fresh thyme

  • Pinch of chilli flakes

  • ½ cup walnuts, roughly chopped

  • 2 cups rocket

  • 2 KANZI® apples, diced

  • 1/3 cup pickled red onions

  • ½ cup pomegranate arils

  • ¼ cup fresh mint leaves, roughly chopped

Dressing

  • 1/3 cup extra virgin olive oil

  • ¼ cup apple cider vinegar

  • 2 tbsp pure maple syrup

  • 2 tbsp Dijon mustard

  • 2 tbsp Greek yoghurt (or mayonnaise)

  • Pinch of salt

INSTRUCTIONS

“KANZI® apples are my apple of choice because they deliver on taste every time - juicy, crunchy and that perfect balance of sweet and tangy flavour. It’s what makes them work so well in salads like this!”

Method:

  1. Place 1½ cups of water into a medium saucepan. Bring to the boil, add couscous, reduce to a simmer and cook for approximately 7 minutes or until liquid has absorbed.
  2. Remove from heat, place into a large salad bowl and allow to cool then fluff with a fork.
  3. Heat oil on a large pan over medium-high heat. Pat dry halloumi and place onto pan for a few minutes until golden then flip.
  4. While cooking, mix maple, lemon, thyme and chilli in a small bowl then drizzle over halloumi, allowing to caramelise for 1 minute.
  5. Remove halloumi from pan then add walnuts, toasting for 3-5min or until fragrant, then remove from heat.
  6. Into the large salad bowl with the couscous, add the rocket, diced KANZI® apples, pickled onion, halloumi, mint and walnuts. Toss to combine.
  7. Whisk dressing ingredients together then drizzle over salad and enjoy.

Recipe created by Rebecca Gawthorne for KANZI® apples.

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