There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus roasted veggies and couscous, it disappeared from the bowl in record time. Enjoy!
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garlic & herb seasoning
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
spinach & rocket mix
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the zucchini into 1cm rounds. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
While the veggies are roasting, zest the lemon and slice in half. Pick the oregano leaves. Cut the haloumi in half lengthways to get 1 thin slice per person. In a small bowl, combine the juice of the lemon, a generous pinch of lemon zest and a drizzle of olive oil. Season and set aside. Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.
Heat a large frying pan over a medium heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Add the honey, oregano and toasted sesame seeds. Turn to coat.
Add the roasted veggies, spinach & rocket mix and the lemon dressing to the couscous. Gently toss to coat and season to taste. Divide the roasted veggie couscous between bowls. Top with the honey-sesame haloumi and spoon over any remaining sauce.