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[Perfection Fresh] Haloumi & Bambino Brussels Sprout Pearl Couscous Salad

[Perfection Fresh] Haloumi & Bambino Brussels Sprout Pearl Couscous Salad

with Roasted Pumpkin & Creamy Pesto Dressing

Tags:
Chef's Choice
•Vegetarian
Allergens:
Milk
•Eggs
•Walnut
•Gluten
•Wheat

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.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Haloumi

(Contains: Milk;)

1

Brussels Sprout

1

Pumpkin

1 packet

Creamy Pesto Dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)

1 packet

Pearl Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Mustard Cider Dressing

1 sachet

Nan's Special Seasoning

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories837 kcal
Energy (kJ)3500 kJ
Fat49.7 g
of which saturates16.8 g
Carbohydrate65.7 g
of which sugars15 g
Dietary Fibre6.1 g
Protein31.1 g
Sodium1760 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. In a medium bowl, place haloumi and cover with water to soak. • Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

2

• Meanwhile, halve the Bambino Brussels sprouts. • Place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 12-15 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

3

• While sprouts are roasting, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Carefully half-fill the saucepan with water, then add a pinch of salt. Simmer, uncovered, until tender, 14-16 minutes. • Drain, rinse and return to the pan. Add vegetable stock pot and a drizzle of olive oil, tossing to coat. Allow to cool slightly.

4

• 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.

5

• To saucepan with couscous, add roasted veggies, spinach & rocket mix and mustard cider dressing (see ingredients). • Gently toss to combine. Season to taste.

6

• Divide Bambino Brussels sprout pearl couscous salad between bowls. • Top with haloumi and drizzle over creamy pesto dressing to serve. Enjoy!

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