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Summer harvest bowl

Summer harvest bowl


Seasonal courgette and peas come alive with these zingy flavours

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    1504kj 361kcal
  • Fat
    High 32%
  • Saturates
    High 35%
  • Sugar
    Low 32%
  • Salt
    Med 32%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 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


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. 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
  3. Add half the lemon juice and season
  4. 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
  5. Season with pepper and bake in the oven for 15-20 mins
  6. Leave the cheese to cool a little, then cut into 4 slices
  7. Meanwhile, cook the cous cous according to the pack instructions
  8. Leave to cool, then stir in the parsley
  9. Set a griddle pan over a high heat
  10. Toss the courgette with 1 tsp of the tomato oil and season
  11. Griddle until lined on each side, but still with a bit of crunch
  12. Meanwhile, cook the peas and refresh in cold water, then drain
  13. Toss the peas and lemon zest through the cous cous and season, then divide between 2 bowls
  14. Top with the courgette and halloumi, drizzle over the dressing and garnish with more parsley to serve