Halloumi cheese has a salty, almost meaty character that lends itself perfectly to sweet caramelised vegetables such as this slow cooked pepper & onion mixture; which become sweet & sour & almost chutney-like. Our couscous and lambs lettuce salad is dressed in a tangy spicy dressing made from harissa paste (an earthy chilli paste from Morocco).
Prep Time
30 min
Cuisine
African
Use within
6-7 days
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2 tbsp white wine vinegar<span class="strong">†</span>
1 yellow pepper
50g lamb's lettuce
Typical Values
per 100g
per serving
Energy
771 kJ 184 kcal
2622 kJ 625 kcal
Fat of which saturates
8.9 g 5 g
30.3 g 16.9 g
Carbohydrate of which sugars
16.5 g 3.5 g
56.2 g 12 g
Fibre
1.5 g
5 g
Protein
10.2 g
34.7 g
Salt
1.25 g
4.24 g
*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.
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
1 red onion
2 tbsp white wine vinegar
white wine vinegar (sulphites)
1 yellow pepper
50g lamb's lettuce
Allergens
Allergens highlighted by † (wheat, milk, sulphites)
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
Peel and finely slice the red onion[s]
Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Boil a kettle
2
Heat a large, wide-based pan with 2 tbsp [4 tbsp]vegetable oil
Once hot, add the slicedonion and pepper with a pinch of salt
Cook on a very low heat for 15-20 min or until softened and caramelised
Tip: watch the heat and adjust to prevent burning
3
Meanwhile, add the couscous to a large bowl with 200ml [400ml]boiled water
Cover and set aside
4
Slice the halloumi into sticks (see picture)
5
Combine the harissa paste with 2 tbsp [4 tbsp]olive oil, half of the white wine vinegar (keep the rest for later), 2 tbsp [4 tbsp]boiled water and 1 tsp [2 tsp]sugar and mix well - this is your harissa dressing
6
Fluff the couscous with a fork
Wash the lambs lettuce, then add it to the couscous
Add most of the harissa dressing (keep a little for garnish) and toss thoroughly
Add the remaining white wine vinegar and 1 tbsp [1 1/2 tbsp]sugar to the pepper and onion pan, and cook for 2 min further, then transfer them to the salad bowl and wipe the pan clean with kitchen paper
7
Return the pan to a high heat
Once very hot, add the halloumi
Cook on each side for 1 min, until golden
8
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