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Halloumi & Honey-Za’atar Roasted Carrot Bowls

with Pearl Couscous, Hummus & Ajvar Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

940 /serving

This plant-based dinner is one of our favourite things to make—it’s hearty and loaded with bright flavours and comforting textures. It also keeps amazingly as leftovers, so consider doubling up on your order and saving some for tomorrow’s lunch! You’ll roast carrots in a honey-za’atar mixture and serve them alongside golden, pan-fried halloumi and spiced kale over pearl couscous. Add a good dollop of hummus, and finish this feast off by drizzling a deeply flavoursome ajvar vinaigrette over the whole shebang.

We will send you:

  • 200g Carrots
  • ½ Bunch of kale
  • 30ml Red wine vinegar
  • 14g Honey
  • 165g Multicoloured pearl couscous
  • 15ml Ajvar
  • 114g Hummus
  • 125g Halloumi
  • 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Milk, Sesame seeds, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Strainer
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
12 g
Sodium
1640 mg
Total Carbs
130 g
Sugars
20 g
Protein
41 g
Fibres
13 g
Preparation
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Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the za’atar and S&P. Arrange in a single, even layer. Roast in the oven, flipping halfway through, 17 to 20 minutes, until tender when pierced with a fork. Remove from the oven and drizzle with ½ the honey. Set aside in a warm spot.
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Cook the couscous
While the carrots roast, add the couscous to the pot of boiling water; stir gently to separate. Cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous, rinse in cold water and transfer to a bowl. Drizzle with oil; season with all but a pinch of the remaining za’atar and S&P. Toss to combine. Set aside in a warm spot.
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Mise en place
While the couscous cooks, cut the halloumi into ¼ inch slices. Remove the kale leaves from the stems; thinly slice the leaves into ribbons, discarding the stems. In a large bowl, combine the kale and a drizzle of olive oil; season with the remaining za’atar and S&P to taste. Using your hands, massage the kale with the oil, 1 to 2 minutes, until softened.
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Sear the halloumi
In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 minutes per side, until golden brown.
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Make the ajvar vinaigrette
While the halloumi cooks, in a small bowl, combine the ajvar, red wine vinegar, remaining honey and 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Plate your dish
Divide the finished couscous between your bowls. Top with the seasoned kale, seared halloumi, roasted carrots and hummus. Drizzle the ajvar vinaigrette over the dish. Bon appétit!