Greek-Style Haloumi & Pearl Couscous Salad
with Qukes, Olives & Creamy Pesto Dressing
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the crunchy Quke will become the best part of this salad bowl. When paired with Greek-style haloumi, olives and flavour-packed currant couscous, you’ll be savouring each and every bite. Compliments to the Qukes we say!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1
Red Onion
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Haloumi
(Contains: Milk;)
2
Garlic
1 packet
Snacking Tomatoes
3
Baby Cucumber
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Kalamata Olives
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1.25 cup
water
Utensils
Cooking Steps
• In a medium bowl, place haloumi and cover with
water to soak. Set aside.
• Thinly slice red onion (see ingredients). Finely
chop garlic.
• In a small bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add to
pickling liquid. Add enough water to just cover
onion. Set aside.
• Meanwhile, in a medium saucepan, heat a drizzle
of olive oil over medium-high heat.
• Cook pearl couscous and garlic, stirring
occasionally, until golden and fragrant,
1-2 minutes.
• Carefully add the water, currants and a pinch
of salt. Reduce heat to medium, then simmer,
stirring occasionally, until couscous is tender
and water is absorbed, 10-12 minutes. Remove
from heat and set aside to cool.
• While couscous is cooking, halve snacking
tomatoes.
• Roughly chop Qukes.
• Drain haloumi and pat dry. Cut 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.
• Drain pickled onion.
• To the couscous, add snacking tomatoes,
kalamata olives, Qukes, pickled onion,
spinach & rocket mix (see ingredients) and a
drizzle of olive oil. Season with salt and pepper
to taste.
• Divide pearl couscous salad between bowls.
• Top with Greek-style haloumi and drizzle with
creamy pesto dressing to serve. Enjoy!
