Honey-Herb Haloumi & Couscous
with Roast Veggies & Lemon Yoghurt- Gluten(Wheat)
- Almond
- Milk
There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus roasted veggies and couscous, it disappeared from the bowl in record time. Enjoy! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
parsnip
1 bag
baby broccoli
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
flaked almonds
(Contains: Almond; )
1 bag
herbs
½
lemon
1 sachet
Nan's Special Seasoning
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 bag
salad leaves
Not included in your delivery
1
olive oil
¾ cup
water
1 tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot into half-moons. Cut parsnip into bite-sized chunks. Trim baby broccoli and halve lengthways. • Place veggies on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, heat a medium frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Pick herb leaves. Zest lemon to get a pinch, then slice into wedges. Cut haloumi into 1cm-thick slices. • In a small bowl, combine Greek-style yoghurt and lemon zest, then season with salt and pepper. Set aside.
• When the veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Pat haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. • Reduce heat to medium, then add the honey and herbs. Cook until fragrant, turning haloumi to coat, 1 minute.
• Add roasted veggies, salad leaves, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Gently toss to combine, then season to taste.
• Divide roast veggie couscous between bowls. Top with honey and herb haloumi. Dollop over lemon yoghurt. • Sprinkle with toasted almonds and serve with any remaining lemon wedges. Enjoy!
