They say to eat the rainbow, so we’ve created this colourful bowl full of veggie goodness. The best part? The golden and slightly crispy haloumi slices that make every bite of this meal simply delicious.
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.
baby spinach leaves
chermoula spice blend(ContainsSulphites)
vegetable stock powder
couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
golden goddess dressing(ContainsSesame)
dukkah(ContainsSesame, Tree NutsMay be present Milk, Peanuts, Soy, Gluten)
Preheat the oven to 240°C/220°C fan-forced. Trim the green tops from the baby carrots and scrub the carrots clean. Cut the beetroot into small chunks. Cut the red onion into wedges. Place the veggies on a lined oven tray, sprinkle with the dukkah and drizzle with olive oil. Toss to coat. Spread out evenly and roast until tender, 20-25 minutes.
While the veggies are roasting, pat the haloumi dry with a paper towel and cut into 1cm slices. Finely chop the garlic. Roughly chop the baby spinach leaves.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and chermoula spice blend (see ingredients) and cook until fragrant, 1 minute. Add the water and the vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the haloumi and cook until golden brown, 1-2 minutes each side.
When the couscous is finished, stir through the spinach.
Divide the spiced couscous between plates. Top with the roasted baby carrots, veggies and haloumi slices. Drizzle over the golden goddess dressing.