Warming Haloumi & Fennel Pearl Couscous Salad

Name: Warming Haloumi & Fennel Pearl Couscous Salad with Lemon & Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Haloumi; 1 packet Snacking Tomatoes; 1 packet Creamy Pesto Dressing; 1 packet Pearl Couscous; 1 Lemon; 1 packet Rocket; 1 Fennel; 1 drizzle olive oil

with Lemon & Creamy Pesto Dressing

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We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With feathery crests and cleansing bulbs, the caramelised Fennel will quickly become the best part of this couscous bowl. When paired with seared haloumi, you’ll be savouring each and every bite. Compliments to the Fennel we say!

Tags:

Veggie

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Haloumi

(Contains: Milk;)

1 packet

Snacking Tomatoes

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.)

Lemon

1 packet

Rocket

Fennel

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories723 kcal

Energy (kJ)3030 kJ

Fat42.9 g

of which saturates16 g

Carbohydrate55.2 g

of which sugars6.6 g

Dietary Fibre5.5 g

Protein109 g

Sodium1300 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• In a medium bowl, place haloumi and cover with water to soak. Set aside. • 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 pan. Add vegetable stock pot and a drizzle of olive oil, tossing to combine.

• Meanwhile, thinly slice fennel. • Halve snacking tomatoes. • Slice lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook fennel, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.

• To saucepan with pearl couscous, add snacking tomatoes, caramelised fennel, rocket and a good squeeze of lemon juice. Toss to combine and season to taste.

• Divide warming fennel pearl couscous salad between bowls. Top with haloumi and drizzle over creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!