RECIPE: Char-grilled Vegetables, haloumi and pearl Cous Cous Salad with Bagdad Foods Original Dressing




1 long fresh red chilli, sliced

2 teaspoons honey

½ cup Bagdad Original dressing

250g pearl cous cous

3 Zucchini, thinly sliced lengthways

½ cauliflower, florets sliced

1 bunch fresh mint Leaves picked

180g haloumi, cut into 1 cm thick slices

1 lemon cut into wedges

Ground Sumac to sprinkle

Combine the Bagdad dressing chilli and honey in a screw top jar. Season with salt and shake to combine. Set aside to develop the flavours.

Cook the cous cous in a large saucepan of boiling water for 7 minutes or until just tender. Drain and rinse under cold running water. Drain well and set aside.

Meanwhile, preheat a barbecue grill or chargrill pan on medium high. Spray the zucchini and cauliflower lightly with oil and cook for 1-2 minutes each side or until tender and lightly charred. Set aside to cool slightly.

Combine the cous cous, zucchini, cauliflower and mint in a large bowl. Drizzle the dressing over the cous cous mixture. Fold to combine. Spray the haloumi slices with oil and cook on grill for 1 min each side or until lightly charred. Add to the cous cous mixture. Cook the lemon wedges for 1-2 minutes or until caramelised, sprinkle the salad with Sumac and serve with the lemon wedges.



Bagdad Food Original dressing at The Hamilton Hamper


Meet Greg and Jude, the makers of the Bagdad Foods Original dressing?

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