Lemon Pepper Haloumi & Roast Veggie Couscous

Name: Lemon Pepper Haloumi & Roast Veggie Couscous with Creamy Pesto & Almonds
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 brown onion; 1 beetroot; 1 packet creamy pesto dressing; ½ sachet garlic & herb seasoning; 1 sachet lemon pepper seasoning; 1 packet haloumi; 20 g butter; 1 sachet chicken-style stock powder; 1 packet couscous; 1 packet flaked almonds; 1 sweet potato; ½ tbs water; ¾ cup boiling water

with Creamy Pesto & Almonds

4.3

(7)

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The Mediterranean is home to all things sun, sea, and glorious dishes like this! Brimming with squeaky haloumi, fluffy couscous, a rainbow of veggies and crunchy golden almonds, escape the ordinary with tonight's treat of a dinner.

Tags:

Veggie

Allergens:

Milk

•Eggs

•Walnut

•Gluten

•Wheat

•Almond

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

brown onion

beetroot

1 packet

creamy pesto dressing

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

½ sachet

garlic & herb seasoning

1 sachet

lemon pepper seasoning

1 packet

haloumi

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 packet

couscous

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

1 packet

flaked almonds

(Contains: Almond; May be present: Macadamia, Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)

sweet potato

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

½ tbs

water

¾ cup

boiling water

Nutritional Values

Energy (kJ)3701 kJ

Fat48.7 g

of which saturates21.2 g

Carbohydrate77.4 g

of which sugars30 g

Protein30.3 g

Sodium2311 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and sweet potato into bite-sized chunks. Cut brown onion into thick wedges. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, combine creamy pesto dressing and the water (for the dressing) in a small bowl. Set aside. • Cut haloumi into 1cm-thick slices. • In a medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Add haloumi, tossing to coat. Set aside.

Little cooks: Take charge by combining the pesto and the water!

• Boil the kettle. • In a second medium bowl, add couscous, the butter and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Stir to combine. • Immediately cover with plate and leave for 5 minutes.

• Fluff up couscous with a fork. • Gently stir roasted veggies through couscous. Cover to keep warm.

Little cooks: Under adult supervision, help fluff up the couscous.

• 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.

• Divide roast veggie couscous between bowls. Top with Mediterranean pork. • Sprinkle with flaked almonds. Drizzle with the creamy pesto to serve. Enjoy!

Little cooks: Add the finishing touches by sprinkling the almonds and drizzling the pesto on top!