Garlic Haloumi & Roasted Eggplant
with Plant-Based Basil Pesto & Israeli Couscous
This dish is packed with deep, earthy elements that are both pleasantly nutritious and satisfying. Eggplant gets roasted with herbs until delicately fragrant and tender, then pile it onto a hearty bed of pesto infused Israeli couscous, haloumi and root veggies. This is veggie bliss from start to finish.
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Ingredients
1
Brown Onion
1
carrot
1
white turnip
1 packet
haloumi/grill cheese
(Contains Milk; )
1
eggplant
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
baby spinach leaves
1 packet
Plant-Based Mayo
(Contains Soy; )
½ sachet
Italian Herbs
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.25 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut onion and carrot into bite-sized chunks. Peel white turnip and cut into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle over Italian herbs (see ingredients). Season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place eggplant in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 3-4 minutes. • Transfer eggplant to a second lined oven tray. • Drizzle generously with olive oil and sprinkle over garlic & herb seasoning. Toss to coat and roast until tender, 15-18 minutes.
• While the eggplant is roasting, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring, until golden, 1-2 minutes. • Add the plant-based butter, vegetable stock powder and the water. Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. • Remove from heat and set aside. Fluff up with a fork and cover to keep warm.
• While the couscous is cooking, heat a medium frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside. • Cut haloumi into 1cm-thick slices.
• Spoon plant-based basil pesto over the roasted eggplant. Set aside. • Add the roasted onion, carrot and turnip, the baby spinach leaves and a drizzle of white wine vinegar to the couscous. Season to taste and toss to combine. • 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.
• Divide veggie Israeli couscous between bowls. Top with garlic and herb-roasted eggplant and haloumi. • Drizzle over plant-based mayo. Garnish with toasted almonds to serve. Enjoy!