Quick Halloumi, Orange & Couscous Salad
with Za’atar-Spiced Beets & Fresh Dill
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Orange you glad it’s the end of the year? This super-fast salad has a blast of flavours to energize you for the week ahead, starting with the refreshing effect of Cara Cara orange. It’s cut into sections and tossed with matchstick carrots, baby greens and fluffy grains of couscous flecked with fronds of fresh dill. To warm things up, you’ll add za’atar-spiced beets and slices of golden-seared halloumi cheese, laced with a honey-sweetened vinaigrette.
We will send you:
- 100g Diced beets
- 100g Matchstick carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 1 Cara Cara orange
- 30ml Apple cider vinegar
- 100g Couscous
- 7g Honey
- 125g Halloumi
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites, Wheat
You will need:
Small pot (or kettle)
2 Medium pans
Oil
Salt & pepper (S&P)
Large heatproof bowl
Total Fat
44 g
Saturated Fat
14 g
Sodium
1700 mg
Total Carb
89 g
Sugars
19 g
Protein
29 g
Fibre
7 g
Preparation
Boil the couscous
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Pick the dill fronds off the stems; roughly chop the fronds. In a large heatproof bowl, combine the couscous, boiling water and a pinch of salt. Cover and let sit for 10 min. Add ½ the dill. Fluff and keep warm.
Cook the beets
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the beets and sauté, 5 to 7 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with ½ the za’atar and S&P.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In a second medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate.
Make the couscous salad
Meanwhile, cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Halve lengthwise, then thinly slice crosswise. To the bowl of couscous, add the vinegar, honey, 3 tbsp oil (double for 4 portions), the remaining za’atar and S&P; stir well. Add the baby greens, carrots, beets and orange; toss well.
Plate your dish
Divide the couscous salad between your bowls. Top with the halloumi. Garnish with the remaining dill. Bon appétit!
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