Protein Boost | Sumac-Roasted Fennel & Beets with Halloumi
Orange, Walnuts & Feta
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Our Sumac & Garlic seasoning lends a sweet-tart palate to hefty wedges of roasted fennel and beets. Pearl couscous gets creative with sharp scallions, nibbly walnuts and sunny orange sections. For a fitting finish, note the touch of tahini in the vinaigrette and the creamy tang of feta.
We will send you:
- 1 Orange
- 225g Red beets
- 1 Fennel bulb
- 2 Scallions
- 45ml Apple-tahini vinaigrette
- 165g Multicoloured pearl couscous
- 25g Chopped walnuts
- 30g Feta
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
- 125g Halloumi
Contains: Milk • Mustard • Sesame • Soy • Walnuts • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Strainer
1 or 2 Sheet pans
Total Fat
39 g
Saturated Fat
15 g
Sodium
1620 mg
Total Carb
103 g
Sugars
23 g
Protein
35 g
Fibre
14 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and halve the beets; cut into ¼ inch wedges.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan (use 2 sheet pans if necessary), toss with a drizzle of oil, ¾ of the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender. Drain and rinse.
- Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Toast the walnuts
- Meanwhile, heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until fragrant.
- Transfer to the bowl of couscous.
Mise en place
- Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then roughly chop.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Dress the couscous
- To the bowl of couscous and walnuts, add the orange, white bottoms of the scallions, remaining spices and S&P; stir well.
Plate your dish
- Divide the couscous and vegetables between your plates.
- Crumble the cheese over top.
- Drizzle with the vinaigrette.
- Garnish with the green tops of the scallions. Bon appétit!
