Halloumi Nuggets, Pea Shoots & Couscous

ingredients

• 1 British free range egg †
• 1 tsp smoked paprika
• 5g fresh mint
• 30g panko breadcrumbs †
• 50g pea shoots
• 225g Cypriot halloumi †
• 120g golden couscous †
• 1 mayonnaise sachet (26ml) †
• 1 lemon

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Boil a kettle

Slice the halloumi in half lengthways (where the natural crease forms)

Cut each half into 3 even strips (see picture)

1. Add a handful of flour to a plate

Crack the egg[s] into a shallow bowl and beat lightly with a fork

Add the panko breadcrumbs and smoked paprika to a separate shallow bowl and mix to combine

Dip the halloumi in the flour, tap off the excess, then into the egg and finally press it into the breadcrumbs

1. Add the couscous to a heatproof bowl with 200ml [400ml] boiled water, cover and set aside

Strip the mint leaves from the stalks and chop them finely

1. Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with 4 tbsp [6 tbsp] vegetable oil

Once hot, add the halloumi nuggets and cook for 1-2 min per side or until golden brown and crispy

Once cooked, transfer to kitchen paper

1. Meanwhile, roll the lemon[s] on a hard surface (to release more juice) then cut in half

Mix together the mayonnaise, mint, juice from the lemon[s] and 2 tbsp [4 tbsp] olive oil - this is your dressing

1. Chop the pea shoots roughly

Fluff the couscous with a fork

Stir the pea shoots through the couscous with the dressing and a pinch of salt and pepper

1. Cut the halloumi nuggets in half at an angle

Serve the golden halloumi nuggets over the dressed pea shoot couscous

Enjoy!