Honey-Glazed Haloumi
with Roasted Cauliflower & Israeli Couscous
There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and a cooling yoghurt, it disappeared from the bowl in record time. Enjoy!
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 portion
cauliflower
1
onion
1
carrot
1
beetroot
1 sachet
chermoula spice blend
1 bag
baby spinach leaves
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Slice the red onion into wedges. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and sprinkle with the chermoula spice blend. Season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, roughly chop the baby spinach leaves. Cut the haloumi into 1cm-thick slices and pat dry with paper towel.
Boil the kettle. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the vegetable stock powder. Bring to the boil, then simmer the couscous, uncovered, until tender, 10-12 minutes. Drain, then return to the pan with a drizzle of olive oil. Transfer to a large bowl.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes on each side. In the last minute of cook time, add the honey and cook, turning the haloumi to coat.
Add the roasted veggies and baby spinach to the couscous and toss to combine.
Divide the roast cauliflower Israeli couscous between bowls. Top with the honey-glazed haloumi. Serve with the Greek-style yoghurt.