HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Halloumi And Apple (v)
topBanner
Roast Halloumi and Apple (v)

Roast Halloumi and Apple (v)

with Couscous and Pomegranate Walnut Salsa

Read more

This tasty Roast Halloumi with Couscous & Salsa is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:MilkCereals containing glutenCelerySulphitesNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 block(s)

Halloumi

(ContainsMilk)

1 unit(s)

Apple

150 grams

Couscous

(ContainsCereals containing gluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 bag(s)

Baby Spinach

20 grams

Walnuts

(ContainsNuts)

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Pomegranate Seeds

Not included in your delivery

0.7 litre(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3402 kJ
Energy (kcal)813 kcal
Fat38.0 g
of which saturates19.0 g
Carbohydrate73 g
of which sugars21.0 g
Protein43 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Bowl
Clingfilm
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 200°C. Boil the kettle for water to use for the couscous. Cut each halloumi block into eight slices. Cut the apple into quarters and remove any core, then chop into 1cm wide slices.

2

Lightly oil a baking tray, then lay the halloumi and apple slices on top. Drizzle over a little more oil. Roast on the top shelf of the oven until the halloumi is golden and the apple softened, 15-20 mins.

3

Meanwhile, put the couscous and stock pot in a large bowl. Pour the boiling water (see ingredients for amount) into the bowl and stir to dissolve the stock. Mix in the spinach and cover tightly with cling film. Leave to the side for 10 mins.

4

In the meantime, roughly chop the walnuts and flat leaf parsley. Pop in a bowl, add a glug of oil and the pomegranate seeds. Set aside.

5

Once the couscous is ready, add half of the salsa to the bowl of couscous. Mix well, then season to taste with salt and pepper. Once everything is done, tidy up. Prepare your plates and a grab glass of wine!

6

Spoon the couscous into bowls and lay the halloumi and apple on top. Spoon the remaining pomegranate walnut salsa on top and devour!