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Rainbow salad with haloumi from A Free Range Life: Endless Summer (page 66) by Annabel Langbein

  • red peppers
  • couscous
  • ground cumin
  • garlic
  • lemons
  • parsley
  • zucchini
  • haloumi cheese
  • smoked paprika
  • long red chillies
  • peppers of your choice
  • canned chickpeas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought tomato paste, or tomato juice, bulghur wheat, barley or quinoa for couscous, and smoked paprika for the book's "Turkish red pepper pesto" specified in this recipe.

  • e_ballad on November 12, 2017

    A fantastic salad, with a great variety of textures. Not an ‘easy’ salad by virtue of all the components, however, well worth the time. Would be much easier on a bbq or large grill - being lazy & not wanting to wash too many pans, it did take some time to cook all the capsicums, zucchini & halloumi, despite my large cast iron pan.

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