Hot Honey Halloumi, Peach, Chickpea + Pearl Couscous Salad

• 1 jar Queen Chickpeas - drained
• 150 g pearl couscous (giant couscous)
• 2 ripe peaches, stoned and cut into rough chunks (nectarines or apricots also work)
• 250 g halloumi, cut into 1cm chunks
• 1 tbsp olive oil
• ½ red onion, very finely sliced
• 50 g rocket
• A small bunch (roughly 15g) of fresh mint, leaves picked
• 25 g shelled pistachios
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• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp hot honey (or runny honey + a pinch of chilli flakes)
• ½ lemon, juiced
• ½ tsp Dijon mustard

Instructions

1. Toast the pistachios in a dry pan for 2-3 minutes until smelling toasty. Remove from the pan, roughly chop and set aside.
2. Cook the pearl couscous in well-salted boiling water according to packet instructions until just tender with a little bite. Drain, spread onto a wide tray or bowl and leave to cool slightly.
3. Add all the dressing ingredients to a small jar and shake well until emulsified. Season to taste.
4. Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the halloumi and cook for 2 minutes on each side until deeply golden.
5. Tumble the couscous into a large bowl, followed by the chickpeas, peaches, halloumi, red onion, rocket, mint and pistachios. Pour over the dressing and toss well to coat. Pile onto a serving plate and serve immediately.