Haloumi & Fluffy Veggie Freekah
with Roasted Almonds & Yoghurt
Whip up a haloumi and freekeh extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the freekeh with some carrot and courgette and it will look and taste like you’ve been cooking for hours.
We’ve replaced the couscous in this recipe with freekah due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
freekeh
(Contains Gluten, Wheat; )
1 sachet
vegetable stock powder
1
carrot
1
courgette
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to the pan over medium heat. Add the butter and vegetable stock powder, and stir until the butter is melted and combined.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, grate carrot. • Thinly slice courgette into half-moons. • Roughly chop roasted almonds. • Cut haloumi into 1cm-thick slices.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add haloumi, turn to coat. • When freekah has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and courgette, stirring, until softened, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and turn to coat.
• Add cooked veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the freekah. Season and stir to combine. • Divide veggie freekah between bowls. • Top with haloumi and a dollop of Greek-style yoghurt. • Tear over parsley and sprinkle with roasted almonds to serve. Enjoy!