Mediterranean-Style Haloumi
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Mediterranean-Style Haloumi

Mediterranean-Style Haloumi

with Lemon Couscous, Roast Veggies & Mint Yoghurt

A medley of brightly coloured veggies and big flavours like garlic and herb spices are super filling while still feeling fresh and light. A smooth dollop of yoghurt tops off a dish whose star really is the golden, gooey haloumi - it's outrageously good!

Tags:
Veggie
Allergens:
Almond
Gluten(Wheat)
Milk

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

white turnip

1

carrot

1 sachet

Garlic & Herb Seasoning

1 bag

mint

1 bag

baby spinach leaves

½

lemon

1 packet

flaked almonds

(Contains Almond; )

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 packet

haloumi/grill cheese

(Contains Milk; )

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¾ cup

water

½ tbs

honey

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Nutrition Values

Energy (kJ)2767 kJ
Fat31.1 g
of which saturates18.8 g
Carbohydrate60.5 g
of which sugars16.3 g
Protein35.3 g
Sodium2161 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

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan forced. • Cut white turnip into bite-sized chunks. Slice carrot into thick rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a good pinch of salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.

2
2

• Meanwhile, cut haloumi into 1cm-thick slices. Finely chop garlic. Pick and finely slice mint leaves. Roughly chop baby spinach leaves. Zest lemon to get a generous pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

3
3

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl and allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Add 1/2 the mint and season to taste with salt and pepper. Set aside.

4
4

• In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork. • When the roasted veggies are done, toss them through the couscous. Add baby spinach, lemon zest and a generous squeeze of lemon juice to the couscous. Season, stir to combine and cover to keep warm.

5
5

• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey and toss haloumi to coat.

6
6

• Divide lemon and roast veggie couscous between bowls, then top with haloumi. • Spoon over mint yoghurt. Sprinkle over toasted almonds. • Garnish with remaining mint and serve with any remaining lemon wedges. Enjoy!