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Cypriot Honey Thyme Haloumi
Cypriot Honey Thyme Haloumi

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.

Tags:
Egg Free
Naturally Gluten-Free
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

quinoa

½ cube

vegetable stock

1 bunch

thyme

1

zucchini

1 bag

green beans

1 bunch

mint

¾ block

haloumi

Not included in your delivery

1.5 cup

water

3 tsp

honey

2 tsp

hot water

1 tbs

olive oil

Nutritional Values

per serving
Calories2220 kcal
Fat31.8 g
of which saturates13.5 g
Carbohydrate42.3 g
of which sugars7.8 g
Protein24.9 g
Sodium1190 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Chopping board
Knife
Peeler
Small Bowl
Aluminum Foil
Pan
Plate

Cooking Steps

1

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.

2

Pick the thyme and mint leaves. Peel the zucchini into ribbons. Trim ends of the green beans. Slice the haloumi into 5mm rectangles.

Combine the ingredients
3

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!

Cook the greens
4

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.

Cook the haloumi
5

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.

6

Stir the mint through the quinoa. Divide the minted quinoa, vegetables and honey thyme haloumi between plates. Enjoy!

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