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Adrienne Lane
Grilled halloumi with homemade rucola hummus
A perfect recipe to get acquainted with this versatile cheese from Cyprus.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the beets into wedges and halve the carrots in length. Clean the garlic and cut finely.
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Mix the beet, carrots, garlic, cumin, oil and pepper and salt.
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Spread over a griddle covered with parchment paper and grate in the middle of the oven for 20 minutes. Spoon halfway.
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Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover and leave for 10 minutes.
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Meanwhile, clean the lemon, grate the yellow skin and squeeze out the fruit.
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Slice the rucola coarsely and put together with the chickpeas with the moisture, pepper and salt in a high beaker and puree with the hand blender until smooth hummus.
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Season with the lemon juice.
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Stir in the couscous with a fork and mix in the oil, lemon zest, pepper and salt.
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Heat the grill pan. Cut the halloumi into 16 slices and grill them in 2 parts 3 min. Turn halfway. Keep the halloumi warm under aluminum foil.
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Remove the vegetables from the oven and mix with the arugula through the couscous. Divide the halloumi and hummus and serve immediately.
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Nutrition
810Calories
Sodium38% DV910mg
Fat63% DV41g
Protein72% DV36g
Carbs22% DV66g
Fiber52% DV13g
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