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Honey-Thyme Haloumi & Freekeh Bowl

Honey-Thyme Haloumi & Freekeh Bowl

with Roasted Veggies & Creamy Pesto Dressing

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It's time to get a little 'freekeh' in the kitchen tonight! This ancient grain adds a toasted, nutty flavour with great texture to a hearty bowl of roasted veggies and squeaky haloumi, coated in honey and thyme. Drizzle over some creamy pesto dressing for a winner dinner.

Allergens:GlutenMilkTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

freekeh

(ContainsGluten)

1 sachet

vegetable stock powder

1 unit

tomato

2 unit

carrot

1 packet

peeled & chopped pumpkin

1 bag

baby spinach leaves

½ unit

lemon

1 block

haloumi/grill cheese

(ContainsMilk)

1 bunch

thyme

1 packet

creamy pesto dressing

(ContainsMilk)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

3.5 cup

water (for the freekeh)

1 tsp

water (for the dressing)

2 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3080 kJ
Fat44 g
of which saturates17.2 g
Carbohydrate48.4 g
of which sugars23.3 g
Dietary Fibre0 g
Protein32 g
Cholesterol0 mg
Sodium1420 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Rinse the freekeh. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and freekeh and toast until fragrant, 2 minutes. Add the water (for the freekeh) and vegetable stock. Bring to the boil, then cook over a medium-high heat until tender, 30-35 minutes. Drain and return to the saucepan.

TIP: Add a splash of water if the freekeh looks dry. TIP: The freekeh is ready when it has softened but still retains some bite. TIP: The freekeh is ready when it has softened but still retains some bite.

2

While the freekeh is cooking, cut the tomato into 2cm wedges. Cut the carrot (unpeeled) into 1cm half-moons. Place the tomato, carrot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

3

While the veggies are roasting, roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Cut the haloumi into 1cm-thick slices. Pick the thyme leaves. In a small bowl, combine the creamy pesto dressing, lemon zest and water (for the dressing). Set aside.

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.

4

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the haloumi to the pan and cook until golden brown, 2 minutes each side. Reduce the heat to medium and add the honey and thyme. Cook until fragrant, turning the haloumi to coat, 1 minute.

5

When the freekeh is done, add the baby spinach, roasted veggies and a generous squeeze of lemon juice. Toss to combine and season to taste with salt and pepper.

6

Divide the roast veggie freekeh between bowls. Top with the honey-thyme haloumi. Drizzle over the creamy pesto dressing and garnish with toasted almonds.