Honey & Thyme Glazed Halloumi
with Garlicky Veggie Couscous & Garlic Yoghurt- Milk
- Gluten(Wheat)
There was complete mayhem when this dish hit our tasting table. With sweet honey and fragrant thyme on warm, salty halloumi, plus roasted chunks of veggies scattered through fluffy couscous, it disappeared from the bowl in record time. Enjoy!
Ingredients
1 portion
cauliflower
1
capsicum
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
½
lime
1 packet
thyme
1 packet
Halloumi
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Vegetable Stock Powder
1 packet
Couscous
(Contains: Gluten(Wheat); )
1 packet
Baby Leaves
Not included in your delivery
olive oil
1 tbs
honey
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower (including stalk!) into small florets. Roughly chop capsicum. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. Slice lime into wedges. Pick thyme leaves. Cut halloumi into 1cm-thick slices. • In a small bowl, combine the honey, thyme and a squeeze of lime juice.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir through baby leaves to combine. Cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey-thyme glaze. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.
• Gently stir roasted veggies through couscous. • Divide garlicky veggie couscous between plates. Top with honey and thyme glazed halloumi. • Spoon over any remaining glaze from the pan. • Drizzle with garlic yoghurt to serve. Enjoy!
