Honey & Sumac-Coated Haloumi
with Chermoula Veggie Couscous & Garlic Yoghurt
There was complete mayhem when this dish hit our tasting table. With sweet honey and aromatic sumac on warm, salty haloumi, plus chermoula veggies, it disappeared from the bowl in record time. Enjoy!
Unfortunately, this week’s thyme was in short supply, so we’ve replaced it with sumac seasoning. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
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
Ingredients
1
carrot
1
parsnip
1 sachet
chermoula spice blend
2 clove
garlic
1 bag
thyme
½
lemon
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
honey
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over chermoula spice blend and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • Cut haloumi into 1cm-thick slices. • In a small bowl, combine the honey, lemon zest, Turkish sumac seasoning and a squeeze of lemon juice.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir through baby spinach leaves to combine. Cover with a lid and remove from heat. • Set aside until water has absorbed, 5 minutes. Fluff up with a fork. • When done, gently stir roasted veggies through couscous.
• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey-sumac glaze. Cook, turning haloumi to coat, until fragrant, 1-2 minutes.
• Divide chermoula veggie couscous between plates. Top with honey and sumac-coated haloumi. • Spoon over any remaining glaze from the pan. • Drizzle with garlic yoghurt to serve. Enjoy!