Honey-Glazed Haloumi
with Roast Veggie Couscous & Garlic Yoghurt
Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of super creamy garlic yoghurt!
This recipe is under 650kcal per serving.
We’ve replaced the baby spinach leaves in this recipe with kale due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1 packet
haloumi
(Contains: Milk;)
1 packet
snacking tomatoes
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 clove
garlic
½ sachet
dried oregano
1 packet
Greek-style yoghurt
(Contains: Milk;)
½ packet
kale
1 sachet
everything garnish
(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy.)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
1.25 cup
water
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini into rounds. • Cut haloumi into 1cm-thick slices. • 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.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a large saucepan, add the 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 a fork.
• While the couscous is cooking, 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 second 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 haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add honey glaze, turning haloumi to coat until fragrant, 1-2 minutes.
• Meanwhile, massage kale (see ingredients) with olive oil a pinch of salt. • To the pan with couscous, add roasted veggies, kale and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie couscous between bowls. Top with oregano haloumi. • Dollop garlic yoghurt and sprinkle over everything garnish to serve. Enjoy!