Grilled Honey Haloumi & Yoghurt
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Honey Haloumi & Yoghurt

Grilled Honey Haloumi & Yoghurt

with Carrot, Capsicum & Herbed Couscous

Wipe up a haloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the couscous with some carrot and capsicum and it will look and taste like you’ve been cooking for hours.

Tags:
Easy Prep
Over 30g protein
Veggie
Allergens:
Gluten(Wheat)
Milk
Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

capsicum

½

lemon

1 packet

couscous

(Contains Gluten(Wheat); )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

mint

1 packet

haloumi/grill cheese

(Contains Milk; )

1 sachet

Garlic & Herb Seasoning

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1 tsp

honey

¾ cup

water

sideBannerName

Nutrition Values

Energy (kJ)2899 kJ
Fat33.6 g
of which saturates15.7 g
Carbohydrate60 g
of which sugars16.3 g
Protein37.1 g
Sodium1668 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Grate the carrot. Finely chop capsicum. Cut lemon in wedges.

2
2

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

3
3

• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • 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, then add the honey and turn haloumi to coat.

4
4

• To the couscous, add baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Tear over mint leaves. Season and toss to combine. • Divide carrot, capsicum and herbed couscous between bowls. Top with honey haloumi and sprinkle with roasted almonds. • Serve with Greek-style yoghurt and any remaining lemon wedges. Enjoy!