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.