We love good Breaded Halloumi Steak and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Sweet Potato Fries
Panko Breadcrumbs(ContainsCereals containing Gluten)
Baby Plum Tomatoes
Baby Gem Lettuce
Red Wine Vinegar(ContainsSulphites)
Olive Oil for the dressing
Preheat your oven to 220°C. Pop the sweet potato fries on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the middle shelf of your oven until soft and golden, 18-20 mins, turn halfway.
Halve the halloumi lengthways so you have 2 'steaks'. Pop them in a mixing bowl. Add the mayo and coat the halloumi 'steaks' in the mayo on all sides. Mix the panko breadcrumbs with the Mexican spice mix on a plate. Stir in a glug of oil. Place the halloumi 'steaks' on the crumbs on the plate, press gently and turn so that all sides of the halloumi are coated in the crumbs.
Lay the halloumi on a baking tray lined with baking paper. Bake on the top shelf of your oven until golden, 14-15 mins.
Meanwhile, halve the tomatoes. Remove the root from the baby gem, halve lengthways and thinly slice widthways. Put the red wine vinegar, sugar and olive oil (see ingredients list for both amounts) in a bowl, season with salt and pepper, mix together with a fork.
Add the tomatoes to the dressing, toss to coat and set aside. Once the halloumi and chips are cooked, add the baby gem to the dressing. Toss to coat.
Serve the halloumi on plates with the sweet potato fries and salad alongside. Enjoy!