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Roast Halloumi and Apple (v)

Roast Halloumi and Apple (v)

with Couscous and Pomegranate Walnut Salsa
Mimi Morley
Mimi MorleyUpdated on July 16, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
813 kcal
Protein
: 
43g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Nuts
  • Peanut
  • May contain traces of allergens
  • Sesame
  • Nuts

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

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150

Couscous

250

Halloumi

1

Apple

1

Flat Leaf Parsley

20

Walnuts

(Contains: Nuts May be present: Peanut, Sesame, Nuts)

80

Pomegranate Seeds

½

Vegetable Stock Powder

125

Baby Spinach

Not included in your delivery

700

Water for the Couscous

Energy (kcal)813 kcal
Energy (kJ)3402 kJ
Fat38 g
of which saturates19 g
Carbohydrate73 g
of which sugars21 g
Protein43 g
Salt5.5 g
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.
•Chopping Board
•Knife
•Baking Tray
•Bowl
•Cling Film
•Spoon

Cooking Steps

PDF
Prep!
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.

Roast the Cheese
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.

Cook the Couscous
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.

Make the Salsa
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.

Tidy Up!
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!

Time to Plate
6

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

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