Protein Boost | Carb-Wise: Honey-Dijon Double Halloumi Salad
with Kale, Green Beans & Couscous
Cooking time
20 minutes
Servings
2/4
Calories
1200 /serving
Protein to the power of two! Double up on the good stuff with our Protein Boost option. Let your eyes feast on a gorgeous landscape before taking a bite. This meal-worthy salad is made up of all sorts of colours and comforts, swirled in our honey-Dijon vinaigrette. Fluffy couscous takes flight with our popular Garlic & Sweet Pepper seasoning, fortified with pre-chopped kale, roasted pepper and green beans sautéed to crisp-tender. Pop more protein over top with warm cubes of salty, squeaky pan-seared halloumi, set off against the crunch of pepitas.
We will send you:
- 200g Green beans
- 120g Chopped kale
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 1 Roasted pepper
- 25g Roasted pepitas (pumpkin seeds)
- 100g Couscous
- 250g Halloumi
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Wheat
You will need:
Small pot (or kettle)
Medium pan (non-stick if possible)
Large pan
Oil
Salt & pepper (S&P)
Large heatproof bowl
Total Fat
60 g
Saturated Fat
24 g
Sodium
3010 mg
Total Carb
117 g
Sugars
20 g
Protein
53 g
Fibre
10 g
Preparation
Cook the couscous
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a large heatproof bowl, combine the couscous, boiling water and ½ the spices. Cover and let sit for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle. Thinly slice the roasted pepper lengthwise.
Cook the green beans
In a large pan, heat a drizzle of oil on medium-high. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Sear the halloumi
Meanwhile, rinse the halloumi and pat dry with paper towel; cut into 1-inch pieces. In a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a paper towel-lined plate and keep warm.
Make the salad
In a large bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Add the couscous, roasted pepper, green beans and vinaigrette; toss well.
Plate your dish
Divide the salad between your plates. Top with the halloumi. Garnish with the pepitas. Bon appétit!
