STEP-BY-STEP

Instructions

1Quick-pickle the onions

In a small bowl or jar, stir together the vinegar, water, sugar and salt. Add the sliced red onion and let it sit for at least 15 to 20 minutes (longer for deeper flavor).

2Cook and dress the Boostcous

Bring a pot of salted water to a boil and cook the Boostcous for 7 to 8 minutes. Drain and rinse well. While it is still warm, toss with olive oil, vinegar, salt and pepper, then let it cool slightly.

3Prep the veggies

Sprinkle the tomatoes with a pinch of salt. Lightly salt the cucumber and let it sit for a few minutes to draw out extra moisture.

4Crisp the halloumi

Heat a drizzle of olive oil in a skillet over medium heat. Cook the halloumi slices for 2 to 3 minutes per side, until golden and crispy.

5Build the bowls

Divide the Boostcous between bowls and top with the halloumi, pickled onions, tomatoes, cucumber, chives and parsley. Finish with olive oil and black pepper.

Watch the Method