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Honey & Thyme Glazed Haloumi

Honey & Thyme Glazed Haloumi

with Chermoula Roasted Veggie Couscous

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4 / 4 Ratingout of 1 rating
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There was complete mayhem when this dish hit our tasting table. With sweet honey and fragrant thyme on warm, salty haloumi, plus chermoula veggies and toasty flaked almonds, it disappeared from the bowl in record time. Enjoy!

Tags:Low Calorie
Allergens:MilkTree NutsGluten
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

carrot

1 unit

zucchini

1 portion

cauliflower

1 sachet

chermoula spice mix

1 clove

garlic

1 bunch

thyme

½ unit

lime

1 packet

haloumi

(ContainsMilk)

1 packet

flaked almonds

(ContainsTree Nuts)

1 packet

Greek yoghurt

(ContainsMilk)

1 cube

vegetable stock

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

1 tbs

honey

¾ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2300 kJ
Fat26.4 g
of which saturates15.5 g
Carbohydrate44.5 g
of which sugars23.6 g
Protein29.7 g
Sodium1570 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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ROAST THE VEGGIES
ROAST THE VEGGIES
1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm chunks. Cut the zucchini into 1cm chunks. Cut the cauliflower into small chunks. Place the carrot, zucchini and cauliflower on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the chermoula spice blend and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.

GET PREPPED
GET PREPPED
2

While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick the thyme leaves. Zest the lime (see ingredients list) to get a good pinch, then slice into wedges. Cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Set aside.

MAKE THE GLAZE & YOGHURT
MAKE THE GLAZE & YOGHURT
3

In a small bowl, combine the garlic, thyme, honey, a good pinch of lime zest and a squeeze of lime juice. Set aside. In a second small bowl, combine the Greek yoghurt and a squeeze of lime juice. Set aside.

MAKE THE COUSCOUS
MAKE THE COUSCOUS
4

In a medium saucepan over a medium-high heat, add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and season with salt and pepper.

FRY THE HALOUMI
FRY THE HALOUMI
5

When the vegetables have 10 minutes cook time remaining, 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. Reduce the heat to medium and add the honey-thyme glaze. Cook until fragrant, turning the haloumi halfway through, 1-2 minutes.

SERVE UP
SERVE UP
6

TIP: For the low-calorie option, use 1/2 the couscous. Gently stir the roasted chermoula vegetables through the couscous. Divide the chermoula roasted veggie couscous between plates and top with the honey and thyme glazed haloumi. Spoon over any remaining glaze from the pan. Top with the lime yoghurt and garnish with the flaked almonds. TIP: For the low-calorie option, serve with 1/2 the flaked almonds.