Halloumi Salad Bowl
with tomato and pearl couscousCalories
:Ā
976 kcalProtein
:Ā
39.7g proteinTotal
:Ā
20 minutesDifficulty
:Ā
EasyQuick
Veggie
Allergens:
- Milk
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Halloumi
(Contains: Milk)
150 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 sachet(s)
Dried Chilli Flakes
125 grams
Radish
30 grams
Olives
100 grams
Greek Style Cheese
(Contains: Milk)
1 unit(s)
Carrot
1 unit(s)
Lemon
5 grams
Parsley
200 grams
Tomato
1 sachet(s)
Vegetable Stock
Not included in your delivery
Ā½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4085 kJ
Energy (kcal)976 kcal
Fat57.4 g
of which saturates28.7 g
Carbohydrate72.9 g
of which sugars12.4 g
Dietary Fiber9.8 g
Protein39.7 g
Salt7.2 g
Potassium421.6 mg
Calcium23.5 mg
Iron0.3 mg
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
ā¢Zester
ā¢Sieve
ā¢Grater
ā¢Pot with Lid
Cooking steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot, off the heat.
- Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If youāre in a hurry you can boil the water in your kettle.
2
- Thinly slice the halloumi then pop into a bowl of cold water.
- Trim and quarter the radish. Zest and quarter the lemon.
- Roughly chop the olives. Cut the tomato into 2cm chunks.
- Trim the carrot, then coarsely grate (no need to peel). Roughly chop the parsley (stalks and all).
- Toss the carrot, radish and half the parsley with Ā½ tbsp lemon juice (per 2P), a pinch of lemon zest and Ā½ tsp sugar (per 2P). Mix together and set aside, continuing to stir frequently.
3
- Remove the halloumi slices from the cold water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the halloumi and fry until golden, 2-3 mins each side.
- Meanwhile, in a small bowl, mix the chilli flakes with the aioli.
4
- Mix the couscous with the tomato and olives and divide between bowls.
- Top with halloumi then marinated veg and sprinkle the remaining parsley over the top.
- Drizzle over the spicy aioli and finish with a crumbling of Greek style cheese.
- Squeeze a lemon wedge over the top, if desired.
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