Oregano Haloumi & Chicken
with Roast Veggie Couscous & Garlic Yoghurt
- Milk
- Gluten
- Wheat
- Sesame
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Ingredients
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Haloumi
(Contains: Milk)
1 packet
Baby Spinach Leaves
1
Garlic
1 packet
Snacking Tomatoes
1 sachet
Everything Garnish
(Contains: Sesame May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
330 g
Chicken Breast
1 sachet
Dried Oregano
1
Zucchini
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut zucchini into rounds. Cut haloumi into 1cm thick slices. • Cut chicken breast into 2cm chunks. • In a medium bowl, add haloumi and cover with water. • Place zucchini and snacking tomatoes on a lined oven tray. Add a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender blistered, 20-25 minutes.
• Meanwhile, in a large saucepan, add water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, finely chop garlic. • In a small bowl, combine the honey, a splash of hot water and dried oregano (see ingredients). • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken with haloumi, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium. Add honey glaze, turning to coat until fragrant, 1-2 minutes.
• Meanwhile, to the pan with couscous, add roasted veggies, baby spinach leaves and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie couscous between bowls. Top with oregano haloumi and chicken. • Spoon over garlic yoghurt to serve. Enjoy!
