Ingredients:
1 cup cooked couscous
180 g halloumi cheese
1 tablespoon lemon zest, finely grated
1/2 cup flat leaf parsley
1 1/2 tablespoons vegetable oil
Directions:
Place the couscous, haloumi, lemon zest and parsley in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs; then shape 1/4 cups of the couscous mixture into round cakes.
Heat a non-stick pan over a medium heat; add the oil; cook the cakes in batches for 2-3 minutes each side or until golden; transfer the finished cakes onto a plate lined with absorbent paper towelling, and keep warm while you cook the remaining cakes.
SERVING SUGGESTION: Serve the haloumi and couscous cakes with baby spinach leaves and slices of smoked salmon with lemon slices. If you like a dressing on your salad, Donna Hay combines 2 tablespoons of white wine vinegar with 1 tablespoon of olive oil and tosses the smoked salmon slices and baby spinach leaves in the dressing to combine, and serves it with lemon wedges.
NOTES: Suggested quantities – in the original recipe – for the side salad: 7 ounces (200g) smoked salmon slices, 21/2 (70g) ounces baby spinach leaves. On Donna Hay’s website – http://www.donnahay.com.au/ – is a conversion table and a list of commonly used ingredients – and what they are generally called in Australia and America. In many cases, I think we actually use what she has said is the American name and in some cases, the recipes on Zaar use what she has said is the Australian name! Curious! But some of these “translations” of terms and names could well be useful!
Servings: 4
Time preparation: 5 min.
Time total: 15 min.