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

Double Golden Haloumi & Lemony Couscous

with Roast Veggies & Mint Yoghurt

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
DifficultyMedium

Ingredients

Serving amount

1

beetroot

1

carrot

2

haloumi

(Contains Milk;)

2

garlic

1

mint

1

baby spinach leaves

1

lemon

1

vegetable stock powder

1

couscous

(Contains Gluten, Wheat;)

1

Golden Goddess Dressing

(Contains Sesame;)

Not included in your delivery

olive oil

honey

1

boiling water

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Nutritional Values

Energy (kJ)3795 kJ
Calories0 kcal
Fat53.8 g
of which saturates30.5 g
Carbohydrate59.7 g
of which sugars22.5 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium3116 mg
The average adult daily energy intake is 8700 kJ

Instructions

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 special 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added chicken breast, cut chicken into 2cm pieces.

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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Before starting the soup, heat the saucepan with a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. Continue as above.

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 half the mint. Season to taste, then set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Stir through cooked chicken with baby spinach leaves.

4

• To a large heatproof bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). • Immediately cover and leave for 5 minutes. • Fluff up with a fork and set aside.

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 until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat. Set aside. • Gently stir the roasted veggies through the couscous, then add baby spinach leaves and a generous squeeze of lemon juice. Stir to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your haloumi, cook haloumi in batches for the best results, returning all haloumi to the pan before adding the honey.

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!