Protein Boost | Halloumi, Chickpea & Cara Cara Couscous Salad
with Roasted Beets & Fresh Dill
Cooking time
20 minutes
Servings
2/4
Calories
1100 /serving
This salad steps up to the plate to meet your needs: lots of plant-based proteins, brightly spiced veggies and fluffy grains. How does it get that glow? From Cara Cara orange and fresh dill, the only two things you have to chop.
We will send you:
- 120g Chopped kale
- 200g Diced beets
- 14g Dill
- 1 Cara Cara orange
- 100g Matchstick carrots
- 398ml Chickpeas (canned)
- 7g Honey
- 100g Couscous
- 30ml Apple cider vinegar
- 125g Halloumi
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk • Sesame • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Strainer
Total Fat
47 g
Saturated Fat
13 g
Sodium
2000 mg
Total Carb
128 g
Sugars
25 g
Protein
42 g
Fibre
29 g
Preparation
Roast the beets & chickpeas
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 1 cup of salted water (double for 4 portions) to a boil.
- Drain and rinse the chickpeas; pat dry.
- In a large bowl, combine the chickpeas, ½ the spices, a generous drizzle of oil and S&P.
- On a lined sheet pan, toss the beets with a drizzle of oil, ½ the remaining spices and S&P.
- Add the chickpeas to the pan, keeping them separate.
- Roast, stirring halfway, 15 to 18 min., until tender.
- Reserve the bowl.
Cook the couscous
- Meanwhile, in a medium bowl, combine the couscous, boiling water and a pinch of salt.
- Cover and let sit for 5 min.
- Fluff the couscous.
Mise en place
- Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Slice, then quarter.
- Pick the dill fronds off the stems; chop the fronds.
Make the salad
- In the reserved bowl, combine the vinegar, honey, 3 tbsp oil (double for 4 portions), remaining spices and S&P.
- Add the kale, carrots, beets, chickpeas, couscous, orange, ½ the dill and S&P; toss well.
Plate your dish
- Divide the salad between your bowls.
- Garnish with the remaining dill. Bon appétit!
