Double Golden Haloumi & Lemony Couscous
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Double Golden Haloumi & Lemony Couscous

Double Golden Haloumi & Lemony Couscous

with Roast Veggies & Mint Yoghurt

Loaded with lush roast veg and zesty couscous, and brought together with a dollop of mint yoghurt, this golden-crusted haloumi dish is a delight with every bite!

Tags:
Veggie
Climate Superstar
Allergens:
Milk
Gluten
Wheat
Sesame

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1

carrot

2 packet

haloumi

(Contains Milk;)

2 clove

garlic

1 bag

mint

1 bag

baby spinach leaves

½

lemon

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 sachet

Nan's special seasoning

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

honey

¾ cup

boiling water

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Nutritional Values

Energy (kJ)3795 kJ
Fat53.8 g
of which saturates30.5 g
Carbohydrate59.7 g
of which sugars22.5 g
Protein45.6 g
Sodium3116 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Cut beetroot into 1cm chunks. Slice carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's pecial seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside. • Finely chop garlic. Pick and finely slice mint leaves. Roughly chop baby spinach leaves. Slice lemon into wedges.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small heatproof bowl. • Allow to cool for 5 minutes, then stir in the Greek-style yoghurt and 1/2 the mint. Season to taste, then set aside.

4
4

• To a large heatproof bowl, add couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Immediately cover and leave for 5 mins. Fluff up with a fork and set aside.

5
5

• While couscous is cooking, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi, in batches, until golden brown, 1-2 minutes each side. • Remove pan from heat, return all haloumi and then add the honey, turning haloumi to coat. Set aside. • Gently stir the roasted veggies through the couscous, then add baby spinach and a generous squeeze of lemon juice. Stir to combine.

6
6

• Divide lemony couscous between bowls. Top with golden haloumi. Spoon over the mint yoghurt. Drizzle over golden goddess dressing. • Garnish with remaining mint. Serve with any remaining lemon wedges. Enjoy!