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.
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.
1
Haloumi
1
Snacking Tomatoes
1
Lemon
1
Carrot
1
Dried Oregano
1
Vegetable Stock Pot
1
Couscous
1
Currants
1
Spinach & Rocket Mix
1
Creamy Pesto Dressing
1
Beef Rump
1
olive oil
honey
water
• 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.
• When couscous has 5 minutes remaining, drain haloumi and pat dry. Cut 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 from heat and add honey-lemon mixture, turning to coat until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. • Divide jewelled couscous and cherry tomato salad between bowls. Top with citrus haloumi. • Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!