Honey & Thyme-Coated Halloumi
with Veggie Couscous & Garlic Yoghurt
There was complete mayhem when this dish hit our tasting table. With sweet honey and aromatic thyme on warm, salty halloumi, plus chermoula veggies, it disappeared from the bowl in record time. Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1
Beetroot
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 sachet
Thyme
1 packet
Halloumi
(Contains: Milk; )
2
Garlic
1
Cauliflower
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over chermoula spice blend 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. Zest lemon to get a pinch, then slice into wedges. • Cut haloumi into 1cm-thick slices. • In a small bowl, combine the honey, lemon zest, Turkish sumac seasoning and a squeeze of lemon 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 spinach leaves to combine. Cover with a lid and remove from heat. • Set aside until water has absorbed, 5 minutes. Fluff up with a fork. • When done, gently stir roasted veggies through couscous.
• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey-sumac glaze. Cook, turning haloumi to coat, until fragrant, 1-2 minutes.
• Divide chermoula veggie couscous between plates. Top with honey and sumac-coated haloumi. • Spoon over any remaining glaze from the pan. • Drizzle with garlic yoghurt to serve. Enjoy!
