Double Haloumi & Roast Beetroot Couscous
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Double Haloumi & Roast Beetroot Couscous

Double Haloumi & Roast Beetroot Couscous

with Creamy Pesto Dressing

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:
Quick Prep
Quick
Veggie
Allergens:
Milk
Gluten
Wheat
Egg
Walnut
Almond

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

2 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, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, 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

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Nutritional Values

Energy (kJ)4024 kJ
Fat63.6 g
of which saturates30.5 g
Carbohydrate53.4 g
of which sugars18.8 g
Protein44.1 g
Sodium2676 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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, in batches, until golden brown, 1-2 minutes each side. • In the last minute of cook time, add the honey and return all haloumi to the pan, turning haloumi to coat.

4
4

• 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!