Honey-Lemon Halloumi, Chicken & Jewelled Couscous
with Garden Salad & Herby Mayo
Halloumi is truly the king of cheeses, don’t you think? Salty, squeaky and pan-fried to golden deliciousness, it’s always a winner. Tonight, we’re adding lemon and honey for sweet and tangy goodness. And for something extra special, we’ll serve it alongside a bejewelled couscous, with vibrant carrot and sweet currants speckled throughout.
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
Ingredients
1
Carrot
2
Radish
1
Lemon
1
Halloumi
(Contains Milk; )
1
Dried oregano
1
Vegetable Stock Powder
1
Couscous
(Contains Gluten(Wheat); )
1
Currants
(May be present Milk, Gluten, Soy. )
1
Diced Chicken
1
Mixed Salad Leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
honey
water
Nutrition Values
Cooking Steps
• Grate carrot (see ingredients). Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. Cut halloumi into 1cm slices. • In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous and currants, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. • Remove from heat, and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove from heat, and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes.
• While halloumi is cooking, in a large bowl, combine radish, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with lemony halloumi. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While halloumi is cooking, in a large bowl, combine radish, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with lemony halloumi and chicken. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!