Halloumi Nuggets, pea shoots and couscous

Ingredients:

120g Couscous
1 tbsp smoked paprika
1 lemon
5g Fresh mint
30g Panko Breadcrumbs
1 free range egg
225g Cypriot Halloumi
26ml Mayonnaise
50g Pea Shoots
Handful of flour
6 tbsp Vegatable oil
2 tbsp Olive Oil
Pepper and salt

Serves: 2

Instructions:

Boil the Kettle
Slice the Halloumi in half lengthways.
Cut each half into even strips.

Add a handful of flour to a plate.
Crack the egg into a shallow bowl and beat lightly with a fork.
Add the Panko Breadcrumbs and the Smoked Paprika to a separate shallow bowl and mix to combine.
Dip the Halloumi in the flour, tap off he excess, then dip into the egg and finally press it into the breadcrumbs.

Add the Couscous to a heatproof bowl with 200ml of boiled water, cover and set aside for later.
Strip the Mint leaves from the stalks and chop them finely.

Heat a large, wide-based pan (preferable non-stick) over a medium-high heat with 4 tbsp Vegetable oil.
Once hot, add the Halloumi nuggets and cook for 1-2 minutes per side or until golden brown and crispy.
Once cooked, transfer to kitchen paper.

Meanwhile, roll the lemon on a hard surface (to release more juice) then cut in half.
Mix together the Mayonnaise, mint, juice from the lemon and 2 tbsp olive oil - this is the dressing.

Chop the pea shoots roughly.
Fluff the Couscous with a fork.
Stir the Pea Shoots through the Couscous with the dressing and a pinch of Salt and Pepper.

Cut the Halloumi nuggets in half at an angle.

Serve the golden nuggets over the dressed pea shoot couscous.