Sesame-Crusted Halloumi and Veggie Bowls

Name: Sesame-Crusted Halloumi and Veggie Bowls with Lemony Couscous and Crispy Chickpeas
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit(s) Halloumi Cheese; ½ cup Couscous; 1 unit(s) Chickpeas; 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; 2 tbsp Tahini Sauce; 4 tbsp Spicy Mayo; 18 g Sesame Seeds; 4 g Garlic Salt; 2.5 tbsp Oil*; ½ tsp Sugar*; ¼ tsp Salt*; 0.13 g Pepper*

with Lemony Couscous and Crispy Chickpeas

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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).

Tags:

New

•Low CO2

Allergens:

Milk

•Hvede

•Schwefeldioxide und Sulfite

•Sesamzaad

•Soja

•Egg

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Halloumi Cheese

½ cup

Couscous

1 unit(s)

Chickpeas

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

2 tbsp

Tahini Sauce

4 tbsp

Spicy Mayo

18 g

Sesame Seeds

4 g

Garlic Salt

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

0.13 g

Pepper*

Nutrition Values

Calories1270 kcal

Fat105 g

Saturated Fat25 g

Carbohydrate91 g

Sugar12 g

Dietary Fiber21 g

Protein45 g

Cholesterol95 mg

Sodium2780 mg

Trans Fat0.5 g

Potassium1800 mg

Calcium400 mg

Iron5.5 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.

Utensils

•Parchment Paper

•Baking Sheet

•Colander

•Measuring Spoons

•Medium Bowl

•Medium Pot

•Measuring Cups

•Zester

•Large Bowl

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 with squash and marinate cabbage

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.