NZ Mediterranean Loaded Veggie Bowl
with Haloumi & Creamy Pesto Dressing
- Tree nuts
- Milk
- Soy
- Wheat
- Gluten
Ingredients
1 sachet
Vegetable Stock Powder
1
Kumara
1 sachet
Garlic & Herb Seasoning
1 packet
Basil Pesto
(Contains: Tree nuts, Milk; )
1 packet
Baby Spinach Leaves
2 packet
Halloumi
(Contains: Milk; )
1
Red Onion
2
Carrot
1
Courgette
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
2 packet
Couscous
(Contains: Wheat, Gluten; )
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the courgette, capsicum and carrot (unpeeled) into 2cm chunks. Slice the red onion into 2cm wedges. Place the kumara, courgette, carrot, capsicum, onion, a drizzle of olive oil and a pinch of salt and pepper onto the oven trays lined with baking paper. Sprinkle over the garlic & herb seasoning and toss to coat. Bake until tender, 20-25 minutes.
Roughly chop the baby spinach leaves. Cut the haloumi into 1cm pieces. Place the haloumi 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 small bowl, mix the creamy pesto dressing and the water (for the dressing).
When the veggies have 10 minutes left, add the water to a medium saucepan. Add the vegetable stock powder and basil pesto and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the baby spinach. Season to taste with salt and pepper.
While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side.
Divide the pesto couscous between bowls and top with the roasted veggies and haloumi. Spoon over the creamy pesto dressing.
