Seared Halloumi
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Seared Halloumi

Seared Halloumi

with Roasted Veggies and Cilantro Chimichurri

The salty squeak of halloumi is one of our favourite things. Herby chimichurri is another. Roasted veggies make the list too! This dish is officially a triple treat!

étiquettes:
Végétarien
Allergènes:
Lait
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

200 g

Haloumi

(Contient Lait)

340 g

Patate douce, en cubes

(Contient Sulfites)

113 g

Oignon rouge, en tranches

85 g

Tomates raisins

10 g

Coriandre

10 g

Ail

1 pièce(s)

Citron

1 pièce(s)

Avocat

1 pièce(s)

Piment

2 cc

Cumin grillé, moulu

10 g

Persil

1.5 cc

Miel

Pas inclus dans votre livraison

Sel et Poivre*

Huile*

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Informations nutritionnelles

Énergie (kJ)0 kJ
Énergie (kcal)831 kcal
Graisses58 g
dont saturés21 g
Glucides57 g
dont sucres13 g
Fibres12 g
Protéines26 g
Cholestérol100 mg
Sel1411 mg

Ustensiles

Plaque de cuisson
Zesteur
Bol à mélanger, moyen
Fouet
Cuillères à mesurer
Grande poêle antiadhésive
Grand bol

Instructions

1 ROAST VEGGIES
1

Preheat the oven to 425°F (to roast the sweet potatoes, onions and garlic). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* On a baking sheet, toss the sweet potatoes, onions and half the cumin with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min

2 ROAST GARLIC
2

Meanwhile, on your cutting board, mash the garlic cloves with the flat side of your knife. On small sheet of foil, toss the garlic cloves with a drizzle of oil. Wrap tightly and place on the same baking sheet with the veggies. Roast in the centre of the oven, until the garlic cloves soften, 18-20 min.

3 PREP
3

Meanwhile, halve the tomatoes. Finley chop the cilantro and parsley. Zest, then juice the lemon(s). Peel, pit and cut the avocado(s) into 1/2- inch cubes. Finely chop the chili, removing the seeds for less heat. Cut the halloumi into 1/4-inch thick slices. Rinse and pat the slices dry with paper towels.

4 COOK HALLOUMI
4

In a medium bowl, whisk together the remaining cumin with 1 tbsp oil (double for 4 ppl). Add the halloumi slices and coat all over. Heat a large non-stick pan over medium heat. Add the halloumi to the dry pan. (Keep any remaining cumin oil in the bowl — we'll use it later!) Cook until golden-brown, 2-3 min per side.

5 MAKE CHIMICHURRI
5

In a large bowl, mash the roasted garlic with a fork. Stir in the parsley, cilantro, lemon juice, lemon zest, 1 1/2 tsp honey (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Season with salt and pepper.

6 FINISH AND SERVE
6

Toss the sweet potatoes, onions, tomatoes and as much chili as you like to the chimichurri. Divide between plates and top with the halloumi and avocado. Drizzle over any remaining cumin oil.