Warming Haloumi & Fennel Pearl Couscous Salad
with Lemon & Creamy Pesto Dressing4.5(86)
Calories
:
716 kcalProtein
:
27.7g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Eggs
- Milk
- Walnut
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Soy
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
½
Fennel
1 packet
Haloumi
(Contains: Milk;)
1
Lemon
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Rocket
1 packet
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
Utensils
•Stor kastrull
•Large Frying Pan
Cooking Steps
1
- 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.
2
- Meanwhile, halve fennel bulb lengthways then cut into thin wedges (reserve some fronds for garnish!).
- Halve snacking tomatoes.
- Slice lemon into wedges.
- TIP: Fennel has a strong flavour – add less if desired.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook fennel wedges, until tender and slightly browned, 4-5 minutes. Transfer to a plate. Season and cover to keep warm.
4
- 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.
5
- To saucepan with pearl couscous, add snacking tomatoes, rocket leaves and a good squeeze of lemon juice.
- Toss to combine and season to taste.
6
- Divide pearl couscous salad between bowls. Top with haloumi and sauteed fennel.
- Drizzle over creamy pesto dressing and garnish with reserved fennel fronds
- Serve with any remaining lemon wedges. Enjoy!
