Chermoula Pumpkin & Haloumi Couscous Salad
with Chimichurri & Plant-Based Smokey Aioli
Naturally sweet roasted pumpkin works a treat with the paprika, cumin, turmeric and pepper in our chermoula spice blend. It's even better with the roast veggie-loaded haloumi couscous salad - complete with crunchy flaked almonds, a dollop of herby chimichurri and a drizzle of smokey aioli, which you'd never know is plant-based!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
chermoula spice blend
1
capsicum
1
zucchini
1
red onion
1 sachet
garlic & herb seasoning
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
haloumi
(Contains Milk;)
1 packet
plant-based aioli
1 bag
baby spinach leaves
1
butternut pumpkin
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut butternut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt and pepper. Toss to coat. • While the veggies are roasting, slice haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
TIP: Peel the pumpkin, if you prefer!
• Cut capsicum into bite-sized chunks. Thickly slice zucchini into half-moons. Cut red onion into thick wedges. • Place capsicum, zucchini and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat.
• Spread the pumpkin and veggies out in a single layer. • Roast until tender, 20-25 minutes. • When the veggies have 10 minutes remaining, drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Set aside.
• When the veggies have 5 minutes remaining, boil the kettle. • In a large heatproof bowl, combine couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork.
• When the couscous is ready, top with baby spinach leaves and roasted capsicum, zucchini and onion. • Drizzle with white wine vinegar and olive oil. Gently toss to combine. Season to taste.
• Divide couscous salad between plates. Top with chermoula pumpkin and haloumi. • Dollop over chimichurri sauce and plant-based smokey aioli. • Sprinkle with flaked almonds to serve. Enjoy!