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Breaded Halloumi Steaks
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Breaded Halloumi Steaks

Breaded Halloumi Steaks

with Sweet Potato Fries and Salad

We love good Breaded Halloumi Steak and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Sulphites

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 war 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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Mexican Spice

125

Baby Plum Tomatoes

12

Red Wine Vinegar

(Contains Sulphites)

1

Baby Gem Lettuce

250

Halloumi

250

Sweet Potato Fries

Mexican Style Spice Mix

25

Panko Breadcrumbs

1

Mayonnaise

Not included in your delivery

Olive Oil

¼

Sugar

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Nutritional information

Energy (kcal)678 kcal
Energy (kJ)2837 kJ
Fat42 g
of which saturates19 g
Carbohydrate44 g
of which sugars8 g
Protein33 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Chopping Board
Plate
Knife
Baking Paper
Fork

Instructions

Roast the Chips
1

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.

Prep the Halloumi
2

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.

Roast the Halloumi
3

Lay the halloumi on a baking tray lined with baking paper. Bake on the top shelf of your oven until golden, 14-15 mins.

Make the Dressing
4

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.

Toss the Salad
5

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.

Finish and Serve
6

Serve the halloumi on plates with the sweet potato fries and salad alongside. Enjoy!

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