Sesame-Crusted Halloumi and Veggie Bowls
with Lemony Couscous and Crispy Chickpeas- Milk
- Wheat
- Sulphites
- Sesame
- Soy
- Egg
- Mustard
- Gluten
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Crustaceans
- Peanuts
- Triticale
The star of these veggie bowls is savoury halloumi crusted in sesame and roasted to golden-brown perfection. Did we mention there are more exciting toppings than you can count on one hand?Avocado, pickled cabbage, spicy mayo drizzle, crispy chickpeas, sweet squash...the list goes on! Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Avocado • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Butternut squash • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Red cabbage • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Sesame seeds • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
1 unit(s)
Avocado
113 g
Spring Mix
170 g
Butternut Squash, cubes
56 g
Red Cabbage, shredded
1 unit(s)
Lemon
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Tahini Sauce
(Contains: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten, May contain traces of allergens, Sesame, Soy)
4 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
18 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 g
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Drain and rinse chickpeas, then pat dry with paper towels. Remove any skins that have fallen off.
- To a parchment-lined baking sheet, add chickpeas, squash, half the garlic salt, half the sesame seeds and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast chickpeas and squash in the middle of the oven for 22-25 min, stirring halfway through, until squash is tender and chickpeas are golden and crisp. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- To a medium bowl, add cabbage, vinegar, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Season with pepper. Using hands, massage cabbage and set aside.
- To a medium pot, add remainig garlic salt and 2/3 cup (1 1/3 cups) water. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min for couscous to rehydrate.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Cut or tear halloumi into 1/2-inch pieces.
- Add halloumi, remaining sesame seeds and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Toss to coat.
- Roast in the bottom of the oven for 14-16 min, stirring halfway, until halloumi is golden and crisp.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Halve, pit, then peel avocado. Cut into 1/2-inch peices.
- Add tahini sauce, lemon zest, 1 tbsp (2 tbsp) lemon juice and 1/4 tsp (1/2 tsp) sugar to a large bowl. Stir to mix.
- Place spring mix on top of tahini-lemon dressing. Do not mix until step 6.
- Drizzle 1/2 tbsp (1 tbsp) oil over couscous, then fluff with a fork.
- Toss salad.
- Divide couscous and salad betwen bowls.
- Top with roasted chickpeas and squash, cabbage, avocado and halloumi.
- Drizzle spicy mayo over top.
