Lemon Pepper Haloumi & Roast Veggie Couscous
with Creamy Pesto & Almonds- Milk
- Eggs
- Walnut
- Gluten
- Wheat
- Almond
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
1
carrot
1
brown onion
1
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.)
1
sweet potato
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
½ tbs
water
¾ cup
boiling water
Utensils
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!
