Golden Haloumi, Chicken & Roast Veggie Couscous
with Creamy Pesto Dressing- Gluten
- Wheat
- Eggs
- Milk
- Walnut
- Almond
- May contain traces of allergens
- Soy
- Almond
- Cashew
- Macadamia
- Brazil nut
- Hazelnut
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Carrot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Cashew, Macadamia, Brazil nut, Hazelnut, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Haloumi
(Contains: Milk;)
1
Red Onion
1
Zucchini
1 sachet
Vegetable Stock Pot
330 g
Chicken Breast
Cooking Steps
If you've added chicken breast, cut chicken breast into 2cm chunks. ----------CCM TEXT----------- • Preheat oven to 240°C/220°C fan-forced. • Cut chicken breast into 2cm chunks. • 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.
• 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 pan, turning haloumi to coat.
In a large frying pan, heat a drizzle of olive oil over high heat. Before cooking the haloumi, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Reduce heat to medium-high. Continue as above. ----------CCM TEXT----------- • When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Reduce heat to medium-high. • 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.
Top coucous with chicken, haloumi, creamy pesto dressing and flaked almonds to serve. ----------CCM TEXT----------- • To the bowl with the couscous, add the roasted beetroot, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. Season to taste. • Divide roasted beetroot couscous between bowls. Top with chicken, haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!
