Can’t decide between sweet or savoury? Don’t worry, we couldn’t either, so we combined it into one! Tender halloumi is cooked in our Middle Eastern seasoning and then glazed in a layer of honey. You won’t have to worry about picking one flavour over the other again with this recipe under your belt.
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
1 packet
Peeled Pumpkin Pieces
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
Parsley
1
Red Onion
1 sachet
Chicken-Style Stock Powder
1
Lemon
1
Beetroot
1 sachet
Middle Eastern Seasoning
1 drizzle
olive oil
¼ tsp
salt
1 tbs
honey
1 tbs
butter
(Contains: Milk; )
¾ cup
water
• Preheat oven to 220°C/200°C fan-forced. • Cut onion (see ingredients) into bite-sized chunks. • Place onion, diced beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then cut into wedges. Roughly chop baby leaves. • Cut halloumi into 1cm slices. • In a medium bowl, combine Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then add halloumi, turning to coat.
• 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 pan from heat and drizzle over honey.
• While the halloumi is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lemon zest to the couscous and stir to combine. Season to taste.
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
• Slice honey-glazed halloumi. • Divide roast veggie couscous between bowls and top with halloumi, spooning over any resting juices. • Drizzle with lemon yoghurt and tear over parsley. Serve with any remaining lemon wedges. Enjoy!