
Summer harvest bowl
https://www.coop.co.uk/recipes/summer-harvest-bowl
Seasonal courgette and peas come alive with these zingy flavours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
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Ingredients
- 1 x 280g jar of sundried tomatoes in oil
- 1 tbsp white wine vinegar
- Zest and juice of half a lemon
- 60g Co-op halloumi
- A sprig of rosemary (optional)
- 1 tsp dried oregano
- 100g cous cous
- 2 tbsp chopped parsley,plus extra to serve
- 1 courgette, cut into 2mm strips
- 30g petits pois or fresh peas
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Roughly chop 2 or 3 sundried tomatoes and put in a bowl with 1 and a half tbsp of the oil from the jar, as well as the white wine vinegar
- Add half the lemon juice and season
- Wrap the halloumi in foil with the remaining lemon juice, the rosemary, if using, the oregano and 1 tsp of the oil from the tomatoes
- Season with pepper and bake in the oven for 15-20 mins
- Leave the cheese to cool a little, then cut into 4 slices
- Meanwhile, cook the cous cous according to the pack instructions
- Leave to cool, then stir in the parsley
- Set a griddle pan over a high heat
- Toss the courgette with 1 tsp of the tomato oil and season
- Griddle until lined on each side, but still with a bit of crunch
- Meanwhile, cook the peas and refresh in cold water, then drain
- Toss the peas and lemon zest through the cous cous and season, then divide between 2 bowls
- Top with the courgette and halloumi, drizzle over the dressing and garnish with more parsley to serve