Honey Haloumi & Wholemeal Couscous Salad

Name: Honey Haloumi & Wholemeal Couscous Salad with Creamy Pesto Dressing & Lemon
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet haloumi; ½ lemon; 2 clove garlic; 1 packet thyme; 2 Red Radish; 1 cucumber; ¾ cup water; 1 sachet vegetable stock powder; 1 packet wholemeal couscous; 1 tsp honey; 1 packet spinach & rocket mix; 1 packet creamy pesto dressing

with Creamy Pesto Dressing & Lemon

Get up to $200 off!

Sometimes only a big bowl of our favourite wholemeal couscous will do! The grain so nice that they named it twice, will provide the best base for honey haloumi. 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.

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

•Eggs

•Walnut

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains: Milk;)

lemon

2 clove

garlic

1 packet

thyme

Red Radish

cucumber

1 sachet

vegetable stock powder

1 packet

wholemeal couscous

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

spinach & rocket mix

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

Not included in your delivery

olive oil

¾ cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)2642 kJ

Fat40.8 g

of which saturates16.4 g

Carbohydrate35.8 g

of which sugars7.9 g

Dietary Fibre9.8 g

Protein26.6 g

Sodium1596 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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. • Thinly slice red radish and cucumber into rounds.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and vegetable stock powder 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. • 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. • Remove from heat, add the honey, thyme leaves, and a splash of water turning haloumi 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. • Drizzle over creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!