Walnut and Rocket Pesto Halloumi with Garden Couscous

Walnut and Rocket Pesto Halloumi with Garden Couscous

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 17, 2017.
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Recipe tip (for front of recipe card). Alternatively, cook haloumi on BBQ hot plate. Cook for 1-2 minutes each side on medium heat until golden brown.

Ingredients

Garden Couscous

  • ¾ cup vegetable stock
  • Zest of ½ lemon
  • ¼ teaspoon salt
  • ½ broccoli, finely chopped
  • ½ cup couscous
  • 1 courgette, grated
  • 100g baby spinach, thinly sliced
  • Juice of 1 lemon

Walnut and Rocket Pesto Halloumi

  • 200g halloumi, sliced into 1cm-thick strips
  • 2 tablespoons veggie walnut and rocket pesto

To Serve

  • 1 pottle yoghurt
  • Remaining veggie walnut and rocket pesto
  • 1 pack sliced almonds
  • 2 tablespoons picked mint leaves

Steps

  1. Prepare your couscous vegetables. Bring stock, lemon zest and salt to the boil in a medium pot. Once boiling, turn off heat, add broccoli and couscous, stir, cover and leave for 5 minutes. Fluff up grains with a fork.
  2. While couscous steams, prepare the walnut and rocket pesto halloumi. Place halloumi on a plate and toss to coat with first measure of pesto.
  3. Heat a dry, medium fry-pan on medium heat. Toast almonds for 1-2 minutes, stirring often, until golden brown. Remove from pan and set aside. Wipe pan out and return to medium heat with a drizzle of oil.
  4. Cook halloumi for 1-2 minutes each side, until golden brown. Remove from heat and set aside for serving.
  5. Fold courgette and spinach through couscous along with lemon juice and a drizzle of oil. Season to taste and set aside.
  6. To serve, divide yoghurt between plates and spread out. Top with garden couscous and walnut and rocket pesto halloumi. Dollop over remaining pesto and sprinkle over almonds and mint leaves.

Nutritional Information

Energy 2094 kj
500 kcal
Protein 32.0g
Carbohydrate 29.1g
Fat 27.0g