Quick Herbed Honey & Sesame Haloumi
with Golden Goddess Roast Veggie Couscous
There was complete mayhem when this dish hit our tasting table. With sweet, sticky honey on warm, salty haloumi, plus a citrus-spiked herby dressing for the veggies and couscous to cut the richness, meet your new go-to dinner.
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
sweet potato
1
capsicum
1
carrot
½
lemon
1 packet
haloumi
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
½ sachet
dried oregano
1 packet
sesame seeds
(Contains: Sesame; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
salad leaves
1 packet
Garlic Sauce
(Contains: Milk, Sesame, Eggs;)
Not included in your delivery
1
olive oil
¾ cup
water
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut capsicum and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, zest lemon to get a good pinch, then slice into wedges. • Slice haloumi into 1cm-slices. In a medium bowl, combine a drizzle of olive oil and the garlic & herb seasoning (see ingredients). Add haloumi, tossing to coat. • In a small bowl, combine a squeeze of lemon, the lemon zest, a drizzle of olive oil and the golden goddess dressing. Season, then set aside.
• In a large saucepan, combine the water and vegetable stock powder. • Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff couscous up with a fork. Set aside.
• 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. • Remove pan from heat. Add the honey, dried oregano (see ingredients) and sesame seeds, turning haloumi to coat. Set aside. • To the couscous pan, add roasted veggies, the salad leaves and the dressing mixture. Gently toss to coat. Season to taste.
• Divide lemony roasted veggie couscous between bowls. • Top with herbed honey and sesame haloumi, spooning over any extra glaze from the pan. • Serve with a dollop of garlic sauce and any remaining lemon wedges. Enjoy!
