Protein Boost | Halloumi, Italian Fennel & White Bean Salad
with Pistachio Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
1190 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. This insalata is brimming with Italian elements. The delicate anise flavour of fresh fennel is concentrated through roasting. For full-bodied bites, abundant veggies, warm white beans and pearl couscous are tossed in an exquisite pistachio and red wine vinaigrette.
We will send you:
- 2 Scallions
- 1 Fennel bulb
- 100g Matchstick carrots
- ½ Bunch of lacinato kale
- 25g Chopped pistachios
- 165g Multicoloured pearl couscous
- 30ml Red wine vinegar
- 540ml White kidney beans (canned)
- 125g Halloumi
- 10g Italian Links spices (salt, garlic, black pepper, fennel, rosemary, coriander, chili, sunflower oil)
Contains: Milk, Pistachios, Sulphites, Wheat
You will need:
Heavy pan (or a mortar and pestle)
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Medium pan
Total Fat
45 g
Saturated Fat
14 g
Sodium
2530 mg
Total Carb
158 g
Sugars
19 g
Protein
54 g
Fibre
31 g
Preparation
Boil the couscous
- Preheat the oven to 450°F.
- Bring a medium pot of salted water to a boil.
- Add the couscous; 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.
Start the fennel
- Meanwhile, using a heavy pan (or a mortar and pestle), press down on the spices, rocking the pan from side to side, until lightly crushed.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 min., until partially cooked.
Mise en place
- Meanwhile, drain and rinse the kidney beans.
- Thinly slice the scallions crosswise.
- Remove the kale leaves from the stems; tear the leaves.
Finish the fennel & roast the kidney beans
- In a small bowl, combine the kidney beans, a drizzle of oil, ½ the scallions, the remaining spices and S&P.
- When the fennel is partially cooked, add the kidney beans.
- Roast, 4 to 6 min., until the fennel is tender and the kidney beans are warmed through.
Make the vinaigrette & sear the halloumi
- Meanwhile, in a large bowl, combine the pistachios, vinegar, remaining scallions, 2 tbsp oil (double for 4 portions) and S&P.
- Rinse the halloumi and pat dry; thinly slice.
- In a medium pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the salad & serve
- To the bowl of vinaigrette, add the halloumi, fennel, kidney beans, carrots, kale and couscous.
- Divide the salad between your plates. Bon appétit!
