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Lion Halloumi Cous Cous Salad


  1. Chop Halloumi into batons and fry until crisp.
  2. Prepare a bed of vegetable couscous, shred the beetroot and prepare the salad using mixed leaves and cubed cucumber.
  3. Arrange in a meze style and dress with Lion Middle Eastern Hot Sauce and Yoghurt and Mint Dressing. Garnish with choppoed chilli and spring onion as required.