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Greek-Style Haloumi & Fetta Salad

Greek-Style Haloumi & Fetta Salad

with Olives, Sweet Potato Couscous & Creamy Pesto

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With favourite ingredients from the sun-soaked Mediterranean region, this bowl is supercharged with flavour and texture - from the squeaky haloumi and creamy fetta (yep, double cheese!) and perfectly salty green olives, through to the crunchy cucumber and al dente pearl couscous. Bring it all together with some peppery parsley and a good drizzle of our bright pesto dressing.

Tags:Veggie
Allergens:MilkTree NutsEggGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

sweet potato

1 packet

haloumi

(ContainsMilk)

1

tomato

1

cucumber

¼

red onion

1 bag

parsley

2 clove

garlic

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 packet

pearl couscous

(ContainsGluten)

1 packet

currants

1 packet

green olives

1 packet

fetta cubes

(ContainsMilk)

Not included in your delivery

1

olive oil

1.25 cup

water

1 tsp

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3758 kJ
Fat47.5 g
of which saturates17.8 g
Carbohydrate79.1 g
of which sugars21.1 g
Protein33.1 g
Sodium1655 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, cut haloumi into 1cm-thick slices. • Thinly slice tomato into half-moons. Roughly chop cucumber. • Thinly slice red onion (see ingredients). Finely chop parsley leaves. Finely chop garlic. • In a small bowl, combine creamy pesto dressing with a splash of water.

3

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook pearl couscous and garlic, stirring occasionally, until golden and fragrant, 1-2 minutes. • Add the water, currants and a pinch of salt. Reduce heat to medium, then simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. • Stir through roasted sweet potato, 1/2 the parsley and 1/2 the green olives.

4

• While the couscous is cooking, combine tomato, cucumber, onion and remaining olives in a medium bowl. • Add a drizzle of white wine vinegar and olive oil. • Crumble in fetta cubes, then stir to combine.

5

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi until golden, 1-2 minutes each side.

6

• Divide sweet potato couscous between bowls. • Top with fetta salad and haloumi. • Drizzle with creamy pesto dressing. • Garnish with remaining parsley to serve. Enjoy!