Honey-Glazed Haloumi Bowl
with Roasted Cauliflower & Israeli Couscous
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!
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 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
Utensils
Instructions
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.
Add the roasted veggies and baby spinach to the cooked couscous and toss to combine.
Divide the veggie couscous between bowls. Top with the honey-glazed haloumi and the yoghurt.
