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!
Always refer to the product label for the most accurate ingredient and allergen information.
chermoula spice mix(ContainsSulphites)
couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled), beetroot and yellow squash into 1cm chunks. Place the carrot, beetroot and squash on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle over the chermoula spice blend and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic. Pick the thyme leaves. Zest the lime to get a good pinch, then slice into wedges. Cut the haloumi into 1cm thick slices. Place in a small bowl of cold water and set aside to soak for 5 minutes. Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Set aside.
TIP: Soaking the haloumi helps mellow out the saltiness.
In a small bowl, combine the thyme, lime zest, a squeeze of lime juice, garlic and honey and set aside. In another small bowl, add the Greek-style yoghurt and stir through a squeeze of lime juice. Season to taste and set aside.
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.
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. Remove from the heat, add the honey and thyme glaze and cook until fragrant, 1-2 minutes.
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 pepitas.