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£1.60 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Toss the squash and beets with 1 tbsp oil and spread out in a single layer over 1 large or 2 regular baking trays. Roast for 45-50 minutes, turning once or twice, until caramelised and soft.
Meanwhile, cook the couscous according to pack instructions, then drain, transfer to a large serving dish and toss with 1 tbsp oil. Once the vegetables are cooked, toss them through the couscous with the rocket and coriander.
Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the halloumi for 2-3 minutes, carefully turning once, until golden and crispy.
Toss the remaining 1 tbsp oil and 2 tbsp pomegranate molasses through the salad, then top with the halloumi. Drizzle over the remaining molasses and serve immediately
You could substitute the squash with cauliflower (add it after the beetroot has been cooking for 10 minutes), and 250g feta instead of the halloumi. Just crumble it through the salad when you add in the pomegranate molasses.
Typical values per serving when made using specific products in recipe
Energy | 3,416kJ/ 817kcals |
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Fat | 38g |
Saturated Fat | 14g |
Carbohydrates | 81g |
Sugars | 47g |
Fibre | 22g |
Protein | 27g |
Salt | 2.1g |
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