Ingredients

The following ingredients have 4 Servings
  • 1 medium aubergine
  • 4 tbsp olive oil
  • 200g couscous
  • zest and juice of 1 lemon
  • 1 x 250g pack halloumi, cut into 12 slices
  • ½ x 28g pack mint leaves, roughly chopped, plus extra to serve
  • 1 red chilli, finely chopped
  • 50g pistachios, roughly chopped
  • 1 x 60g bag rocket
  • 4 tbsp low-fat Greek yogurt

Instruction

  • Preheat the grill to high. Cut the aubergine into 5mm slices. Arrange on a baking tray, and use 11⁄2 tablespoons of olive oil to brush on both sides of the slices. Season and grill for 4 minutes each side until tender and golden brown.
  • Meanwhile, place the couscous in a heatproof bowl with a pinch of salt and pour over 275ml just-boiled water, stir once, then cover with a plate and set aside to soak for about 5 minutes. Make the dressing by whisking together the lemon zest and juice with 2 tablespoons of olive oil until emulsified.
  • Heat a nonstick frying pan with the remaining 1⁄2 tablespoon of olive oil and fry the halloumi for about 2 minutes on each side until golden. This can be done in batches.
  • When you are ready to serve, fluff up the couscous with a fork, then stir in the dressing, mint, chilli, pistachios, rocket and season to taste. Arrange on a platter and top with the slices of halloumi and aubergine. Serve immediately with extra mint leaves and a drizzle of yogurt.