Honey-Glazed Haloumi Bowl

Name: Honey-Glazed Haloumi Bowl with Roasted Cauliflower & Israeli Couscous
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 portion cauliflower; 1 unit onion; 1 unit carrot; 1 unit beetroot; 1 sachet chermoula spice blend; 1 bag baby spinach leaves; 1 block haloumi/grill cheese; 1 packet Israeli couscous; 1.25 cup water; 1 sachet vegetable stock powder; 2 tsp honey; 1 packet Greek-Style Yoghurt

with Roasted Cauliflower & Israeli Couscous

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There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and a cooling yoghurt, it disappeared from the bowl in record time. Enjoy!

Tags:

Veggie

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 unit

onion

1 unit

carrot

1 unit

beetroot

1 sachet

chermoula spice blend

1 bag

baby spinach leaves

1 block

haloumi/grill cheese

(Contains: Milk; )

1 packet

Israeli couscous

(Contains: Gluten; )

1 sachet

vegetable stock powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

honey

Nutrition Values

/ per serving

Energy (kJ)2680 kJ

Fat27.6 g

of which saturates17 g

Carbohydrate60.3 g

of which sugars21.8 g

Protein33.4 g

Sodium1690 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Slice the red onion into 2cm wedges. Cut the carrot (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the chermoula spice blend. Season with salt and pepper. Spread in a single layer and roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, roughly chop the baby spinach leaves. Cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

When the veggies have 5 minutes cook time remaining, wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel, then add to the pan. Cook until golden brown, 2 minutes each side. In the last 1 minute of cook time, add the honey. Cook until the honey is fragrant and the haloumi is coated, 1 minute.