All for one: Roasted halloumi, red onion and clementine salad 

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All for one: Roasted halloumi, red onion and clementine salad

By Eleanor Maidment

Published: | Updated:


Couscous is ideal for quick meals as it barely requires any preparation. Try to find wholewheat couscous – it has a little more bite and nuttiness.

TAKES 20 minutes

½ small red onion, finely sliced

2 tbsp extra virgin olive oil

100g halloumi

1 tsp runny honey

50g wholewheat couscous

100ml just-boiled water

1 clementine

1 tsp red wine vinegar

1 small head red chicory

  • Preheat the oven to 200C/ 180C fan/gas 6. Toss the onion with ½ tbsp oil and a pinch of salt in a small roasting tray. Cut the halloumi into 2cm chunks and stir into the tray. Roast for 10 minutes. Stir, drizzle over the honey and roast for a final 10 minutes.
  • Meanwhile, place the couscous in a bowl and cover with 100ml just-boiled water from the kettle. Cover the top of the bowl with a plate and leave for 10 minutes to hydrate.
  • Halve the clementine and squeeze the juice from one half into a small bowl. Whisk in the remaining 1½ tbsp oil and the vinegar with a little salt and pepper to make a dressing.
  • Peel the remaining half clementine and use a serrated knife to cut it into thin slices. Break up the segments and toss into the dressing. Roughly chop the red chicory (discard any tough core) and add to the dressing too.
  • Fluff up the couscous with a fork then spread it over a plate. Top with the chicory and orange and any extra dressing. Spoon over the hot halloumi and onion then serve immediately.