topBanner
Honey-Glazed Haloumi

Honey-Glazed Haloumi

with Roasted Cauliflower & Israeli Couscous

Read more

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:MilkGluten

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

1 portion

cauliflower

1

red onion

1

carrot

1

beetroot

1 sachet

chermoula spice blend

1 bag

baby spinach leaves

1 sachet

vegetable stock powder

1 packet

haloumi

(ContainsMilk)

1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.25 cup

water

½ tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2983 kJ
Fat31.7 g
of which saturates15.8 g
Carbohydrate74.1 g
of which sugars27.6 g
Protein36.2 g
Sodium1777 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Slice the red onion into wedges. Slice the carrot into rounds. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and sprinkle with the chermoula spice blend. Season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

While the veggies are roasting, roughly chop the baby spinach leaves. Cut the haloumi into 1cm-thick slices and pat dry with paper towel.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, 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.

4

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. In the last minute of cook time, add the honey and cook, turning the haloumi to coat. Remove the pan from the heat and set aside.

5

Add the roasted veggies and baby spinach to the cooked couscous and toss to combine.

6

Divide the roast veggie Israeli couscous between bowls. Top with the honey-glazed haloumi. Serve with a dollop of the Greek-style yoghurt.