Christmas Salad for the South.

 This works as a complete meal or a sumptuous accompaniment to your Christmas main.

 Of course in the Antipodes it's summer so the beans and courgettes are in season. Enough for 4
 for lunch. Or 8 for a side.

 Ingredients 1 cup of fast couscous
                     1 cup of chicken stock.
                     3 large sprigs of fresh oregano/marjoram
                     3 cloves of garlic, crushed
                     1 lemon, cut in half, squeezed                  
                     4 tablespoons of olive oil
                     Blanched toasted almonds-about 20.
                     3 courgettes cut into very thin strips-with a mandolin or peeler.
                    200g green beans, trimmed, boiled for 2 minutes, plunged into cold water, drained
                    400g can of cannelloni beans, drained, rinsed.
                     5 cherry tomatoes, halved
                     1 halloumi cheese. 200g approx,
                     salt and ground black pepper.

Marinate the halloumi in the garlic, half the chopped oregano, lemon juice and 3 tablespoons of
oil. Salt and ground pepper it. Leave as long as you can. Overnight if you like.


Pour the couscous into the chicken stock into a pan and boil for 2 minutes, put the lid on and leave to cool.


Griddle the courgettes or panfry them until soft. Griddle or panfry the halloumi draining before frying until coloured. Reserve marinade as dressing.


Chop the other oregano sprig
Place the cooked cooled couscous on a platter,
Arrange the beans evenly. Arrange the cannelloni beans evenly. Dot the tomatoes. Dot the almonds
Arrange the courgettes in a ribbon-like style, top with halloumi. Sprinkle with the oregano.
Pour over the marinade/dressing. Add more lemon juice and seasoning if you like.

Feast to your hearts content.