Sesame-crusted halloumi with couscous

Name: Sesame-crusted halloumi with couscous | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 Peppers, any colour, deseeded and cut into 2cm chunks; 2 Medium Courgettes, trimmed and cut into 1cm slices; 1 tbsp Extra Virgin Olive Oil; 1 tsp Dried Oregano; 300g Asda Giant Plain Couscous; 2 tbsp Asda Light Honey & Mustard Dressing; 125g Baby Plum Tomatoes, halved; 5 Spring Onions, trimmed and finely sliced; 15g fresh Mint, stalks discarded and leaves finely chopped; 15g fresh Coriander, stalks discarded and leaves finely chopped; 25g Sesame Seeds; 250g pack Asda Halloumi Burgers, cut in half diagonally; 2 tbsp Clear Honey, plus extra to serve

A light and summery salad topped with a sweet and sticky oven-baked cheesy treat – a new family favourite in the making.

By Asda Good Living,24th May 2023

Cook: 35 Mins

Serves: 4

Price: £2 per serving

Nutritional Information

Each 456g serving contains

Energy
11482kj
602kcal

30%

Fat
23.7g

High
34%

Saturates
10.9g

High
55%

Sugars
17.8g

Low
20%

Salt
1.78g

Med
30%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2518kj/602kcal

Ingredients

2 Peppers, any colour, deseeded and cut into 2cm chunks

2 Medium Courgettes, trimmed and cut into 1cm slices

1 tbsp Extra Virgin Olive Oil

1 tsp Dried Oregano

300g Asda Giant Plain Couscous

2 tbsp Asda Light Honey & Mustard Dressing

125g Baby Plum Tomatoes, halved

5 Spring Onions, trimmed and finely sliced

15g fresh Mint, stalks discarded and leaves finely chopped

15g fresh Coriander, stalks discarded and leaves finely chopped

25g Sesame Seeds

250g pack Asda Halloumi Burgers, cut in half diagonally

2 tbsp Clear Honey, plus extra to serve

Method

Preheat the oven to 200ºC/180ºC fan/gas 6. Scatter the peppers and courgettes over a large baking tray and drizzle with the oil. Sprinkle with oregano, then season with salt and lots of freshly ground black pepper. Mix until the vegetables are lightly coated. Roast for 25 mins, or until softened and lightly browned, turning after 15 mins.

While the vegetables are roasting, half-fill a large saucepan with water and bring to the boil. Add the couscous, return to the boil and cook for 8–10 mins, or until tender. Stir occasionally.

Start preparing the sesame seeds for the halloumi. Add the seeds to a frying pan and toast over a medium-high heat for 3 mins, or until lightly browned, stirring constantly. Set aside.

Drain the couscous in a sieve and rinse under cold water. Drain well and tip into a large bowl. Toss together with the honey and mustard dressing, then add the tomatoes, spring onions and herbs. Toss lightly and set aside.

Line a small baking tray with non-stick baking paper and place the halloumi triangles on top. Brush generously with honey, then sprinkle with the toasted sesame seeds.

After the peppers and courgettes have been roasting for 15 mins, place the tray with the halloumi on a shelf above the vegetables and bake for 10 mins, or until softened.

Mix the warm vegetables with the herbed couscous and divide between four plates or shallow bowls. Top with the halloumi and serve at once, drizzled with a little more honey and sprinkled with a few extra herbs, if you like.