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Protein Boost | Sumac-Roasted Fennel & Beets with Halloumi

Orange, Walnuts & Feta

Cooking time

25 minutes

Servings

2/4

Calories

900 /serving

Power up on proteins! Add halloumi to your meal with our Protein Boost option. Our Sumac & Garlic seasoning lends a sweet-tart palate to hefty wedges of roasted fennel and beets. Pearl couscous gets creative with sharp scallions, nibbly walnuts and sunny orange sections. For a fitting finish, note the touch of tahini in the vinaigrette and the creamy tang of feta.

We will send you:

  • 1 Orange
  • 225g Red beets
  • 1 Fennel bulb
  • 2 Scallions
  • 45ml Apple-tahini vinaigrette
  • 165g Multicoloured pearl couscous
  • 25g Chopped walnuts
  • 30g Feta
  • 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
  • 125g Halloumi

Contains: Milk • Mustard • Sesame • Soy • Walnuts • Wheat

You will need:

Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Strainer
1 or 2 Sheet pans
Total Fat
39 g
Saturated Fat
15 g
Sodium
1620 mg
Total Carb
103 g
Sugars
23 g
Protein
35 g
Fibre
14 g
Preparation
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Roast the vegetables

  • Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.

  • Peel and halve the beets; cut into ¼ inch wedges.

  • Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.

  • On a lined sheet pan (use 2 sheet pans if necessary), toss with a drizzle of oil¾ of the spices and S&P.

  • Roast, stirring halfway, 20 to 23 min., until tender.


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Boil the couscous

  • Meanwhile, add the couscous to the pot of boiling water; 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.


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Toast the walnuts

  • Meanwhile, heat a large, dry pan on medium.

  • Add the walnuts and toast, stirring often, 2 to 3 min., until fragrant.

  • Transfer to the bowl of couscous.


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Mise en place

  • Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then roughly chop.

  • Thinly slice the scallions crosswise, separating the white bottoms and green tops.

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Dress the couscous

  • To the bowl of couscous and walnuts, add the orangewhite bottoms of the scallionsremaining spices and S&P; stir well.


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Plate your dish

  • Divide the couscous and vegetables between your plates.

  • Crumble the cheese over top.

  • Drizzle with the vinaigrette.

  • Garnish with the green tops of the scallions. Bon appétit!