Chermoula Spiced Halloumi

Name: Chermoula Spiced Halloumi with Tomato & Lettuce Salad on Naan Bread
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Medium Tomato; 1 Baby Gem Lettuce; 1 Lime; 250 Halloumi; 1 Chermoula Spice Mix; 15 Honey; 2 Plain Naans; 2 Olive Oil for the Dressing

with Tomato & Lettuce Salad on Naan Bread

Recipe Development TeamPublished on December 19, 2019

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Salty, savoury and with a creamy texture, halloumi is every cheese lover’s dream. We’ve coated the halloumi in chermoula, a North African spice, and a drizzle of honey, for the perfect balance of sweet and zesty flavours!

Tags:

Spicy

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Medium Tomato

Baby Gem Lettuce

Lime

250

Halloumi

Chermoula Spice Mix

Honey

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

Olive Oil for the Dressing

Nutritional information

Energy (kcal)803 kcal

Energy (kJ)3360 kJ

Fat42 g

of which saturates20 g

Carbohydrate70 g

of which sugars16 g

Protein39 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Grater

•Knife

•Plate

•Bowl

•Grill Pan

•Baking Tray

Cooking Instructions and Tips

Preheat your oven to 180°C. Trim the carrot and grate on the coarse side of your grater. Chop the tomatoes into 2cm chunks. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Zest, then halve the lime. Trim the spring onion then slice thinly.

Cut the halloumi block widthways into slices 1cm thick. Place on a plate and drizzle with oil. Sprinkle on the chermoula spice and use your hands to coat the cheese in the spice.

Squeeze the lime juice into a large bowl and stir in a pinch of lime zest and the olive oil (see ingredients for amount). Season with salt and pepper, mix well and add more lime zest to taste. We will add the salad ingredients to this bowl later.

Heat a large frying pan over medium high heat. When hot, add the halloumi slices, adding a splash of oil if necessary. Cook until browned, 2-3 mins. Turn carefully and repeat on the other side, another 2 mins. TIP: Avoid overcrowding the pan, you want the halloumi to brown not stew. When browned on both sides, remove from the heat and drizzle on the honey. Turn the halloumi to coat in the honey.

Warm the naans in the oven for 3-4 mins. Meanwhile, add the baby gem, carrot and tomatoes to the bowl with the dressing. Toss to coat and get ready to serve.

Place a naan on each plate and drizzle with olive oil. Top with the salad and then the halloumi slices. Drizzle on any dressing or honey that is left behind and enjoy!