Zesty Haloumi, Beef Rump & Jewelled Couscous

Name: Zesty Haloumi, Beef Rump & Jewelled Couscous with Cherry Tomato Salad & Creamy Pesto Dressing
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Vegetable Stock Pot; 300 g Beef Rump; 1 packet Currants; 1 Lemon; 1 packet Couscous; 1 packet Haloumi; 1 packet Spinach & Rocket Mix; 1 packet Snacking Tomatoes; 1 Carrot; 1 packet Creamy Pesto Dressing; 1 sachet Dried Oregano; 1 drizzle olive oil; ¾ cup water; 1 tsp honey; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Cherry Tomato Salad & Creamy Pesto Dressing

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We can never say no to a carrot couscous, especially when it gets the additions of currants, beef rump and honey-lemon haloumi. To cut through the richness, add an easy cherry tomato salad and a drizzle of creamy pesto dressing.

Allergens:

Gluten

•Wheat

•Milk

•Eggs

•Walnut

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

300 g

Beef Rump

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat.)

Lemon

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Haloumi

(Contains: Milk;)

1 packet

Spinach & Rocket Mix

1 packet

Snacking Tomatoes

Carrot

1 packet

Creamy Pesto Dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)

1 sachet

Dried Oregano

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories869 kcal

Energy (kJ)3640 kJ

Fat47.6 g

of which saturates17.8 g

Carbohydrate52.1 g

of which sugars15.9 g

Dietary Fibre6.7 g

Protein56.7 g

Sodium1370 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• In a medium bowl, place haloumi and cover with water to soak. Halve snacking tomatoes. Zest lemon to get a pinch, then slice into wedges. Grate carrot (see ingredients).
• In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Add carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock pot (see ingredients) and bring to the boil.
• Add couscous and currants, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While beef is resting, return frying pan to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Remove from heat and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes.

• In large bowl, combine snacking tomatoes, spinach & rocket mix and a drizzle of vinegar and olive oil. Season with salt and pepper.
• Thinly slice beef.
• Divide jewelled couscous and cherry tomato salad between bowls. Top with citrus haloumi and beef.
• Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!