Pomegranate Glazed Halloumi and Butternut Salad
with Harissa Couscous, Charred Red Onion 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)
Red Onion
1 unit(s)
Courgette
(May contain traces of: Celery)
300 grams
Diced Butternut Squash
225 grams
Halloumi
(Contains: Milk)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
15 grams
Vegetable Stock Paste
1 bunch(es)
Mint
1 unit(s)
Pomegranate
15 grams
Pomegranate Molasses
15 grams
Honey
50 grams
Harissa Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Halve and peel the red onion. Cut each half into 3-4 wedges.
Trim the courgette, then halve lengthways. Slice widthways into 2cm thick pieces.
Pop the butternut squash, onion 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).
Quarter the pomegranate. Remove the seeds from the white pith by patting the outside of the pomegranate with the back of a spoon. Separate the seeds and place into a bowl. Careful - the juice stains. Discard the pith.
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, heat a drizzle of oil in a medium frying pan on medium-high.
Once hot, add the the halloumi and fry, turning frequently, until golden, 5-6 mins.
Remove from the heat, then add 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, half the pomegranate seeds, the roasted veg 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 salad between your bowls and top with the sticky pomegranate halloumi.
Drizzle over the mint yoghurt and garnish with the remaining pomegranate seeds.
Crumble over the Greek style salad cheese to finish.
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