Grilled halloumi with homemade rucola hummus

Name: grilled halloumi with homemade rucola hummus
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g boiled beetroot business suit; 500 g deleted carrots; 1 toe garlic; 4 tl cumin (djinten); 4 el (olive oil; 250 g couscous; 300 ml boiling water; 1 lemon; 40 g arugula; 200 g canned chickpeas; 450 g halloumi 43 cheese 2 packs of 225 g

A perfect recipe to get acquainted with this versatile cheese from Cyprus.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender with cup
1 grill pan

Directions

Preheat the oven to 180 ° C.
Cut the beets into wedges and halve the carrots in length. Clean the garlic and cut finely.
Mix the beet, carrots, garlic, cumin, oil and pepper and salt.
Spread over a griddle covered with parchment paper and grate in the middle of the oven for 20 minutes. Spoon halfway.
Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover and leave for 10 minutes.
Meanwhile, clean the lemon, grate the yellow skin and squeeze out the fruit.
Slice the rucola coarsely and put together with the chickpeas with the moisture, pepper and salt in a high beaker and puree with the hand blender until smooth hummus.
Season with the lemon juice.
Stir in the couscous with a fork and mix in the oil, lemon zest, pepper and salt.
Heat the grill pan. Cut the halloumi into 16 slices and grill them in 2 parts 3 min. Turn halfway. Keep the halloumi warm under aluminum foil.
Remove the vegetables from the oven and mix with the arugula through the couscous. Divide the halloumi and hummus and serve immediately.