Double Honey-Sesame Herbed Haloumi
with Roast Veggie Couscous
There was complete mayhem when this dish hit our tasting table. With sweet, sticky honey on warm, salty haloumi, plus a green dressing for the veggies and couscous to cut the richness, meet your new go-to dinner.
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
sweet potato
1
carrot
½ sachet
garlic & herb seasoning
2 packet
haloumi
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1
zucchini
1 packet
Green Dressing
¼ sachet
dried oregano
Not included in your delivery
olive oil
¾ cup
water
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut zucchini and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and garlic & herb seasoning, and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, slice haloumi into 1cm-slices. In a medium bowl, add haloumi and cover with water. • In a small bowl, a drizzle of olive oil and green dressing. Season, then set aside.
• In a large saucepan, combine the water and vegetable stock powder. • Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff couscous up with a fork. Set aside.
• Drain haloumi and pat dry. In a second small bowl, mix honey, sesame seeds and dried oregano. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, in batches, until golden brown, 1-2 minutes each side. • Remove frying pan from heat. Add the honey mixture, turning haloumi to coat. Set aside. • To the couscous pan, add roasted veggies, the salad leaves and the dressing mixture. Gently toss to coat. Season to taste.
• Divide roasted veggie couscous between bowls. • Top with honey-sesame herbed haloumi, spooning over any extra glaze from the pan. • Serve with a dollop of garlic sauce. Enjoy!