Honey-Sesame Herbed Haloumi
with Roast Veggie Couscous- Eggs
- Gluten
- Wheat
- Milk
- Celery
- Sesame
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Ingredients
Spinach & Rocket Mix
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Green Dressing
1
Sweet Potato
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1
Zucchini
1
Carrot
1 sachet
Italian Herbs
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut zucchini and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and garlic & herb seasoning (see ingredients) and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, slice haloumi into 1cm-slices. In a medium bowl, add haloumi and cover with water. • In a small bowl, add green dressing and a drizzle of olive oil. Season, set aside.
• In a large saucepan, combine the water and vegetable stock powder. • Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff couscous up with a fork. Set aside.
• Drain haloumi and pat dry. In a second small bowl, mix the honey, sesame seeds and Italian herbs (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove frying pan from heat. Add the honey mixture, turning haloumi to coat. Set aside.
• To the pan with the couscous, add roasted veggies, spinach, rocket & fennel mix and the green dressing mixture. Gently toss to coat. Season. • Divide roasted veggie couscous between bowls. • Top with honey-sesame herbed haloumi, spooning over any extra glaze from the pan. • Serve with a dollop of mayonnaise. Enjoy!
