Easy Haloumi & Roast Beetroot-Carrot Couscous
with Creamy Pesto Dressing
Celebrate World Vegetarian Month and find your balance with out Meat-Free Marvels. Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven.
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 packet
haloumi
(Contains Milk;)
1
beetroot
½
carrot
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ cup
water
1 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut beetroot into small chunks. • Place beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 2 minutes each side. • In the last minute of cook time, add the honey to the pan, turning haloumi to coat.
• To the couscous, add the roasted beetroot, baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Divide roasted beetroot-carrot couscous between bowls. • Top with haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!