Protein Boost | Halloumi, Italian Fennel & White Bean Salad
with Pistachio Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
This easy insalata is brimming with Italian elements. The delicate anise flavour of fresh fennel is concentrated through roasting. For full-bodied bites, abundant veggies, warm white beans and pearl couscous are tossed in an exquisite pistachio and red wine vinaigrette.
We will send you:
- 1 Head of curly leaf lettuce
- 100g Matchstick carrots
- 1 Fennel bulb
- 25g Chopped pistachios
- 165g Multicoloured pearl couscous
- 30ml Red wine vinegar
- 398ml White kidney beans (canned)
- 125g Halloumi
- 10g Italian Links spices (salt, garlic, black pepper, fennel seeds, rosemary, coriander seeds, chili, canola oil)
Contains: Milk • Pistachios • Sulphites • Wheat
You will need:
Heavy pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
43 g
Saturated Fat
14 g
Sodium
2040 mg
Total Carb
123 g
Sugars
14 g
Protein
45 g
Fibre
27 g
Preparation
Boil the couscous
- Preheat the oven to 450°F.
- Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Start the fennel
- Meanwhile, using a heavy pan, press down on the spices, rocking until lightly crushed.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 min., until partially cooked.
Mise en place
- Meanwhile, drain and rinse the kidney beans.
- Chop the lettuce.
Finish the fennel & roast the kidney beans
- In a medium bowl, combine the kidney beans, a drizzle of oil, the remaining spices and S&P.
- When the fennel is partially cooked, add the kidney beans.
- Roast, 4 to 6 min., until the fennel is tender and the kidney beans are warmed through.
Make the vinaigrette
- Meanwhile, in a large bowl, combine the pistachios, vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
- To the bowl of vinaigrette, add the fennel, kidney beans, carrots, lettuce and couscous; toss well.
- Divide the salad between your plates. Bon appétit!
