This 10 minute salad is packed with golden brown halloumi, tangy pickled carrots and a sweet and spicy orange dressing. Toss it all together with harissa couscous, and dinner is served!
Prep Time
10 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 orange
orange
1 bag of sultanas (30g)
sultanas, sunflower oil
50g baby leaf salad
mixed salad
5g dill
dill(100%)
1 honey pot (25g)
blossom honey
1 carrot
carrot
1 white wine vinegar sachet (15ml)
white wine vinegar
200g halloumi cheese
cows milk (80%), sheep milk & goats' milk (20%), non animal rennet, salt
120g couscous
durum wheat (gluten) semolina (100%)
1 harissa paste sachet (20g)
Water, tomato paste, red pepper puree (10%), sugar, rapeseed oil, garlic puree, ground cayenne pepper, dried red chilli flakes, salt, white wine vinegar, acidity regulator (citric acid), lime juice concentrate, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser (xanthan gum), preservative (potassium sorbate)
Allergens
Allergens highlighted by † (milk, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil half a kettle
Slice the halloumi into thin strips
Grate the carrot[s]
Add the grated carrot to a bowl with half[all] the white wine vinegar and set aside to pickle – this is your pickled carrot
3
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the sliced halloumi and cook for 2-3 min on each side until golden and crisp
4
Meanwhile, add the couscous, sultanas, half the harissa paste (save the rest for later!)and a generous pinch of salt to a heatproof bowl with 200ml [400ml] boiled water, cover and set aside
Fluff with a fork before serving
5
Add the remainingharissa paste, honey, juice of 1/2 [1]orange and a generous drizzle of olive oil to a bowl and give it a good mix up – this is your orange harissa dressing
6
Peel the remainingorange and slice into segments
Chop the dill, roughly
7
Add the salad leaves, couscous, pickled carrot and 1/2 of the chopped dill to a bowl and give everything a good mix up – this is your pickled carrot & couscous salad
8
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