Middle Eastern Spiced Haloumi
with Rocket & Tomato Couscous Salad
- Milk
- Gluten
- Wheat
- Sesame
- Almond
- Eggs
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Peanuts
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
We're in our light and bright era, so only a salad will do. We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender haloumi. With the addition of a veggie-filled couscous at play, there’s nothing not to love about this easy weeknight supper.
Ingredients
1
Carrot
1 clove
Garlic
1
Tomato
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat, May contain traces of allergens, Soy;)
1 packet
haloumi
(Contains: Milk;)
1 sachet
dukkah
(Contains: Sesame, Almond, Gluten, May contain traces of allergens, Milk, Peanuts, Soy, Wheat, Brazil nut, Traces of Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut;)
1 packet
rocket leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame, May contain traces of allergens;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
40
butter
(Contains: Milk;)
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Grate carrot. • Finely chop garlic. • Roughly chop tomato. • In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock powder. Bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork. • In a medium bowl, place haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • 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. Transfer to a plate to rest.
• In a large bowl, combine carrot couscous, tomato, rocket leaves and a drizzle of white wine vinegar. Season to taste.
TIP: Finish the couscous in the saucepan to save on washing up!
• Divide rocket and tomato couscous salad and haloumi between plates. • Spoon remaining dukkah from pan over haloumi. Drizzle over garlic sauce and crumble over fetta to serve. Enjoy!
