Sesame-Crusted Halloumi and Sweet Potato Bowls
with Pickled Cabbage, Lemon Couscous and Chickpeas- Milk
- Wheat
- Sesame
- Soy
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Wheat
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Crustaceans
- Peanuts
- Triticale
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Avocado • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sweet potato • 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 (wheat) (durum wheat semolina) • Lemon • Red cabbage • Spicy mayonnaise (egg, mustard) (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) • Tahini sauce (soy, sesame) (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) • Sesame seeds • Red wine vinegar • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ cup
Couscous
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
1 unit(s)
Avocado
113 g
Spring Mix
56 g
Red Cabbage, shredded
1 unit(s)
Lemon
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, 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)
1 unit(s)
Sweet Potato
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 g
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- Cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add chickpeas, sweet potatoes, half the garlic salt, half the sesame seeds and 1 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 sweet potatoes in the middle of the oven for 22-25 min, stirring halfway through, until sweet potatoes are tender and chickpeas are golden and crispy. (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 your hands, massage cabbage, then 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 couscous aside for 5 min 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.
- To a parchment-lined baking sheet, add halloumi, remaining sesame seeds and 1 tbsp (2 tbsp) oil. 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 pieces.
- To a large bowl, add tahini sauce, lemon zest, 1 tbsp (2 tbsp) lemon juice and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
- Place spring mix over top of tahini-lemon dressing. (NOTE: Don't toss until just before serving.)
- When couscous is done, drizzle 1/2 tbsp (1 tbsp) oil over top, then fluff with a fork.
- Toss salad.
- Divide couscous and salad betwen bowls.
- Top with roasted chickpeas and sweet potatoes, pickled cabbage, avocado and halloumi.
- Drizzle spicy mayo over top.
- Squeeze a lemon wedge over top.
