Haloumi & Roast Beetroot Couscous
with Creamy Pesto Dressing- Milk
- Gluten
- Wheat
- Eggs
- Walnut
- Almond
- May contain traces of allergens
- Soy
- Almond
- Macadamia
- Cashew
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
- Walnut
Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of creamy pesto dressing and some flaked almonds for crunch!
Ingredients
1 packet
haloumi
(Contains: Milk;)
1
beetroot
½
carrot
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Macadamia, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
¾ cup
water
1 tbs
honey
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut beetroot into small chunks. • Place beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• Grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water (see ingredients) and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 2 minutes each side. • In the last minute of cook time, add the honey to the pan, turning haloumi to coat.
• To the bowl with the couscous, add the roasted beetroot, baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Divide roasted beetroot couscous between bowls. Top with haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!
