Honey Haloumi & Roasted Cauliflower Bowl

Name: Honey Haloumi & Roasted Cauliflower Bowl with Pearl 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 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 Pearl 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 veggies and toasty pearl couscous, it disappeared from the bowl in record time.

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 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)2730 kJ

Fat27.6 g

of which saturates17 g

Carbohydrate63.2 g

of which sugars23.9 g

Protein33.7 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. Cut the red onion into 2cm-thick 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 a good pinch of salt and pepper. Spread in a single layer and roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the veggies are roasting, 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 pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock. 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 the frying pan and return to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and 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.