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Roast Halloumi and Apple (v)

Roast Halloumi and Apple (v)

Roast Halloumi and Apple (v)

with Couscous and Pomegranate Walnut Salsa

Get 50% off 1st box + free dessert for life!

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

Allergens:

Nuts

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

150

Couscous

250

Halloumi

1

Apple

1

Flat Leaf Parsley

20

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

80

Pomegranate Seeds

½

Vegetable Stock Powder

125

Baby Spinach

Not included in your delivery

700

Water for the Couscous

Nutritional information

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

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Bowl

•Cling Film

•Spoon

Instructions

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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