Grilled Halloumi with Maple Curry Dressing

Informations supplémentaires

35 min. | 884 kcal | easy | Vegetarian | Printable version

1. Cook the beets Preheat the oven to 400°F. Peel and cut the beets into medium-sized cubes. Cut the carrots into a diagonal slices of about 1.5 cm thick. Put the beets and carrots on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 25-30 minutes until the beets are fork tender.

2. Setup Cut the halloumi into rectangles. Zest the lemon. Bring a pot of salted water to a boil.

3. Make the sauce In a bowl, mix the maple syrup with the lemon zest, the juice of half a lemon, the spices, a drizzle of oil, 1 tbsp. of cider or wine vinegar, salt and pepper.

4. Cook the couscous Cook the pearl couscous in the pot of boiling water 6-8 minutes until tender. Drain then toss with a drizzle of oil, salt and pepper. When the roasted vegetables are cooked, add them to the couscous with the spinach and 1 ^2P | 2 ^3P tbsp. of the sauce.

5. Cook the halloumi Heat a skillet over medium-high heat. Roast the almonds 3-4 minutes until browned. Remove from the skillet. Add a drizzle of oil to the pan. Cook the halloumi slices 1-2 minutes on each side until browned.

6. Plate your dish Serve the halloumi with the vegetable couscous. Garnish with the maple sauce, crumbled feta and almonds. Bon appétit!

200gHalloumi Cheese

2unitRed Beets

2unitCarrot(s)

40gFeta Cheese

20gSlivered Almonds

140gCouscous pearled

0.5unitLemon

30mlMaple Syrup

4gSpice Mix (Curry Powder,Turmeric Powder,,)

40gBaby Spinach

What you need sheet pan, pan, pot, strainer, bowl, whisk, tongs, vegetable peeler

884 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 98g

33%

fat 39g

60%

cholesterol 113mg

38%

fiber 10g

40%

protein 38g

saturated 20g

100%

sodium 1557mg

65%

sugar 30g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg