Cypriot Honey Thyme Haloumi
with Quinoa
Here’s to the grillers! Those of you who live for charred, golden finish of a well grilled vegetable, we designed this recipe with you in mind. The honey and thyme glazed haloumi? Well, that’s just a sweet bonus.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
quinoa
½ cube
vegetable stock
1 bunch
thyme
1
zucchini
1 bag
green beans
1 bunch
mint
¾ block
haloumi
(Contains: Milk;)
Not included in your delivery
1.5 cup
water
3 tsp
honey
2 tsp
hot water
1 tbs
olive oil
Utensils
Cooking Steps
Rinse the quinoa. Place the quinoa, crumbled vegetable stock cube and water in a medium saucepan, cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer for 10-15 minutes, or until the quinoa is tender and the water has absorbed (drain excess water). Return quinoa to the pan. Stir through half the olive oil.
Pick the thyme and mint leaves. Peel the zucchini into ribbons. Trim ends of the green beans. Slice the haloumi into 5mm rectangles.
In a small bowl, thyme, honey and hot water. Set aside. Did you know: The heat combined with the sugar from the honey creates something known as the Maillard Reaction. It's the golden colour on your haloumi & the flavour is amazing!
Heat the remaining olive oil in a grill pan over a high heat. Cook the zucchini ribbons for 2-3 minutes, turning halfway until charred and golden. Set aside on a plate covered with foil. Add the green beans to the pan and cook for 3-4 minutes, or until golden. Transfer to the same plate and cover.
Add the haloumi to the pan and brush with the honey and thyme glaze. Turn and brush with the glaze every minute for 4-5 minutes, or until golden.
Stir the mint through the quinoa. Divide the minted quinoa, vegetables and honey thyme haloumi between plates. Enjoy!
