Honey Haloumi, Chicken & Couscous Salad
with Creamy Pesto Dressing & Lemon
Sometimes only a big bowl of our favourite couscous will do! The grain so nice that they named it twice, will provide the best base for honey haloumi & chicken. With veggies aplenty and pesto sauce, this one gets 5 stars from us!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
haloumi
(Contains: Milk;)
½
lemon
2 clove
garlic
1 packet
thyme
1
carrot
2
Red Radish
1
cucumber
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
spinach & rocket mix
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
Utensils
Cooking Steps
• To a medium bowl, add haloumi and cover with water to soak. • Zest lemon to get a pinch and slice into wedges. • Finely chop garlic. • Pick thyme leaves. • Grate carrot. Thinly slice red radish and cucumber into rounds.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. • Add the water and a good pinch of salt and pepper and bring to the boil. Add wholemeal couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning, until browned and cooked through, 3-6 minutes each side (when no longer pink inside). Transfer to a plate. • Return pan to medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add the honey, thyme leaves, and a splash of water turning halloumi to coat.
• To the couscous, add radish, cucumber, spinach & rocket mix, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide wholemeal couscous salad between bowls, then top with haloumi and chicken. • Drizzle over creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!
