Salmon, BBQ Jerk Spiced Halloumi and Couscous Bowl
with Pickled Onion and Charred Veg
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Fish
- Soya
- May contain traces of allergens
Ready in less than 25 minutes, our Salmon, BBQ Jerk Spiced Halloumi and Couscous Bowl is speedy and full of flavour. The jerk seasoning that contains paprika, cayenne, pimento and thyme for a delicious collision of sweet, spicy and savoury.
Ingredients
225 grams
Halloumi
(Contains: Milk)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
10 grams
Vegetable Stock Paste
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Bell Pepper
50 grams
Jerk Paste
32 grams
BBQ Sauce
20 grams
Wild Rocket
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
1 tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
15 grams
Butter
Nutritional information
Utensils
Instructions
a) Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
b) Pour the water for the couscous (see pantry for amount) and the veg stock paste into a saucepan and bring to the boil.
c) When boiling, remove from the heat. Stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
a) Halve, peel and thinly slice the red onion.
b) Pop half the onion into a medium salad bowl and add the cider vinegar and sugar for the pickle (see pantry for amount).
c) Add a pinch of salt, mix and set aside to pickle.
a) Next, halve the bell pepper and discard the core and seeds.
b) Slice into thin strips.
a) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the halloumi, onion and sliced pepper. Fry, turning frequently, until golden, 7-9 mins.
d) Once the halloumi is golden and the veg is tender, add the jerk paste and water for the sauce (see pantry for amount).
e) Bring to a boil, then lower the heat and simmer until thickened slightly, 2-3 mins.
a) Once the sauce has thickened, stir in the BBQ sauce and butter (see pantry for amount) until melted and combined. Season with pepper and remove from the heat.
b) Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.
c) Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
d) Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) When everything's ready, add the rocket to the pickled onion bowl. Add a drizzle of oil and toss to coat.
b) Share the couscous between serving bowls.
c) Top with the salmon, BBQ jerk halloumi and pickled onion salad.
d) Sprinkle the crispy onions over to finish.
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