Pomegranate Glazed Halloumi and Butternut Bowl
with Harissa Couscous, Wild Rocket, Pine Nuts and Courgette
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
- Soya
Looking for a taste of everyday luxury? This Pomegranate Glazed Halloumi and Butternut Salad is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
1 unit(s)
Courgette
(May be present: Celery)
300 grams
Diced Butternut Squash
225 grams
Halloumi
(Contains: Milk)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
15 grams
Vegetable Stock Paste
1 bunch(es)
Mint
15 grams
Pine Nuts
30 grams
Pomegranate Molasses
15 grams
Honey
50 grams
Harissa Paste
35 grams
Caramelised Onion Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1 tbsp
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Trim the courgette, then halve lengthways. Slice widthways into 2cm thick pieces.
Pop the butternut squash and courgette onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until ready to serve.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl and give the frying pan a quick wipe.
Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
When the veg has 5-6 mins remaining, return the frying pan to a medium-high heat with a drizzle of oil.
Once hot, add half the halloumi and fry, turning frequently, until golden, 5-6 mins.
Remove from the heat, then add half the pomegranate molasses and honey. Stir to coat, 1 min. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once the couscous is cooked, add the harissa (add less if you'd prefer things milder), half the mint, the roasted veg, caramelised onion paste and olive oil (see pantry for amount). Stir to combine.
In a small bowl, mix together the remaining mint and yoghurt. Season with salt and pepper.
Share the harissa spiced couscous between your bowls.
Top with the rocket and sticky pomegranate halloumi.
Drizzle over the mint yoghurt and remaining pomegranate molasses.
Crumble over the Greek style salad cheese and scatter over the pine nuts to finish.
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