Honey Haloumi, Chicken & Couscous Salad
with Creamy Pesto Dressing & Lemon
Sometimes only a big bowl of our favourite couscous will do! The grain so nice that they named it twice, will provide the best base for honey haloumi & chicken. With veggies aplenty and pesto sauce, this one gets 5 stars from us!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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;)
½
lemon
2 clove
garlic
1 packet
thyme
1
carrot
2
Red Radish
1
cucumber
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
spinach & rocket mix
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• To a medium bowl, add haloumi and cover with water to soak. • Zest lemon to get a pinch and slice into wedges. • Finely chop garlic. • Pick thyme leaves. • Grate carrot. Thinly slice red radish and cucumber into rounds.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. • Add the water and a good pinch of salt and pepper and bring to the boil. Add wholemeal couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning, until browned and cooked through, 3-6 minutes each side (when no longer pink inside). Transfer to a plate. • Return pan to medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add the honey, thyme leaves, and a splash of water turning halloumi to coat.
• To the couscous, add radish, cucumber, spinach & rocket mix, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide wholemeal couscous salad between bowls, then top with haloumi and chicken. • Drizzle over creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!