Tandoori Haloumi & Crispy Pre-Prepped Veg

Name: Tandoori Haloumi & Crispy Pre-Prepped Veg with Lemon Couscous & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: Chicken Stock Pot; 1 packet Spinach & Rocket Mix; 1 packet Couscous; 1 packet Haloumi; 1 packet Cauliflower; 1 packet Greek-Style Yoghurt; 1 packet Tandoori Paste; 1 Lemon; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; ¼ cup water (for the sauce); ¾ cup boiling water

with Lemon Couscous & Yoghurt

Get up to $200 off!

Bold tandoori-spiced haloumi meets light, fluffy cauliflower couscous in this refreshing salad, finished with cooling mint and a drizzle of tangy yoghurt. You'll get a vibrant fusion of spice and freshness in every bite.

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Calorie Smart

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 Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

Chicken Stock Pot

1 packet

Spinach & Rocket Mix

1 packet

Couscous

1 packet

Haloumi

1 packet

Cauliflower

1 packet

Greek-Style Yoghurt

1 packet

Tandoori Paste

Lemon

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

¼ cup

water (for the sauce)

¾ cup

boiling water

Nutritional Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat32 g

of which saturates16 g

Carbohydrate46.7 g

of which sugars10.3 g

Dietary Fibre4.1 g

Protein28.4 g

Sodium1840 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Set your air fryer to 200°C. In a medium bowl, place haloumi and cover with water to soak. • In a second medium bowl combine cauliflower florets and trimmed green beans with a drizzle of olive oil and a pinch of salt and pepper. • Place veggies into the air fryer basket and cook for 6-8 minutes. Allow to cool slightly. No Air fryer? Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower. Add cauliflower and trimmed green beans to pan and cook, until softened and browned, 4-5 minutes.

• Meanwhile, 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. • Remove pan from heat, and add tandoori paste and the water (for the sauce), turning haloumi to coat.

• Boil the kettle. Slice lemon into wedges. • To a large bowl, add couscous and chicken stock. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork.

• To bowl with couscous, add rocket, green beans, cauliflower, a generous squeeze of lemon juice and olive oil. Toss to combine and season to taste. • Divide cauliflower couscous salad between bowls. Top with tandoori haloumi and Greek-style yoghurt. • Tear over mint. Serve with any remaining lemon wedges. Enjoy!