Middle Eastern Dukkah Haloumi
with Rocket & Tomato Couscous Salad
- Milk
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 sachet
Vegetable Stock Powder
1 packet
Haloumi
1 packet
Fetta Cubes
1 sachet
Dukkah
1
Garlic
1 packet
Garlic Sauce
1 packet
Rocket
1
Tomato
1 packet
Couscous
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
¾ cup
water
1 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!
