Herby Haloumi & Caramelised Onion Chutney
with Wholemeal Couscous Salad, Semi-Dried Tomatoes & Garlic Fetta-Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Paste
1 packet
Haloumi
(Contains: Milk;)
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Italian Herbs
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Onion Chutney
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
Custom Recipe: Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Meanwhile, roughly chop semi-dried tomatoes and baby spinach leaves. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook remaining garlic paste until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. Stir in Greek style yoghurt until combined.
Custom Recipe: Drain haloumi and pat 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. Add caramelised onion chutney, Italian herbs (see ingredients), a splash of water
• To the couscous, add semi-dried tomatoes, spinach, celery and a drizzle of olive oil and balsamic vinegar. • Toss to combine and season to taste. • Divide wholemeal couscous salad between bowls. • Top with herby pork & caramelised onion chutney and garlic-fetta yoghurt to serve. Enjoy!
