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Mediterranean Haloumi Bowl

Mediterranean Haloumi Bowl

with Pearl Couscous & Kalamata Olives

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With favourite ingredients from the sun-soaked Mediterranean region, this bowl is supercharged with flavour. From the squeaky haloumi to the kalamata olives, fetta (yep, double cheese!) and pesto dressing, it's a dinner to remember.

Allergens:MilkTree NutsEggGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

sweet potato

1 packet

haloumi

(ContainsMilk)

1 unit

tomato

1 unit

cucumber

¼ unit

red onion

1 bag

parsley

2 clove

garlic

1 tub

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 packet

pearl couscous

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

1 packet

kalamata olives

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

1.25 cup

water

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3260 kJ
Fat47.5 g
of which saturates18.9 g
Carbohydrate56.7 g
of which sugars10.8 g
Protein30.3 g
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread over an oven tray lined with baking paper and roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is roasting, cut the haloumi into 1cm-thick slices. Place the haloumi in a medium bowl of cold water and set aside to soak. TIP: Soaking the haloumi helps mellow out the saltiness. Thinly slice the tomato into half-moons. Roughly chop the cucumber. Thinly slice the red onion (see ingredients list), if using. Finely chop the parsley. Finely chop the garlic (or use a garlic press). In a small bowl, combine the creamy pesto dressing with a dash of water.

3

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the pearl couscous and garlic and toast, stirring occasionally, until golden and fragrant, 1-2 minutes. Add the water and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the pearl couscous is tender and the water has been absorbed, 10-12 minutes. Stir through the roasted sweet potato, 1/2 the kalamata olives and 1/2 the parsley.

4

While the couscous is cooking, in a medium bowl, place the tomato, cucumber, onion (if using), remaining olives, white wine vinegar and a drizzle of olive oil. Crumble in the fetta and toss to combine.

5

When the couscous has 5 minutes cook time remaining, drain the haloumi slices and pat dry with paper towel. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the haloumi and cook until golden, 2 minutes each side.

6

Divide the sweet potato and olive pearl couscous between bowls. Top with the haloumi slices, salad and drizzle over the creamy pesto dressing. Garnish with the remaining parsley.