Haloumi & Roast Beetroot Couscous

Name: Haloumi & Roast Beetroot Couscous with Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet haloumi; 1 beetroot; ½ carrot; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 tbs honey; 1 bag baby spinach leaves; drizzle white wine vinegar; 1 packet creamy pesto dressing; 1 packet flaked almonds

with Creamy Pesto Dressing

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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!

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

•Eggs

•Walnut

•Almond

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains: Milk;)

beetroot

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: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

¾ cup

water

1 tbs

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2872 kJ

Fat40.8 g

of which saturates16.1 g

Carbohydrate52.2 g

of which sugars17.9 g

Protein27 g

Sodium1641 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 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, 1-2 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!