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Cypriot Honey Thyme Haloumi

Cypriot Honey Thyme Haloumi

with Quinoa

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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 FreeGluten freeVeggie
Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

quinoa

½ cube

vegetable stock

1 bunch

thyme

1

zucchini

1 bag

green beans

1 bunch

mint

¾ block

haloumi

(ContainsMilk)

Not included in your delivery

1.5 cup

water

3 tsp

honey

2 tsp

hot water

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2220 kJ
Fat31.8 g
of which saturates13.5 g
Carbohydrate42.3 g
of which sugars7.8 g
Dietary Fibre0 g
Protein24.9 g
Cholesterol0 mg
Sodium1190 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Chopping board
Knife
Peeler
Small Bowl
Aluminum Foil
Pan
Plate
Instructionsarrow up iconarrow up icon
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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.

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!

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.

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!