Looking for a tasty midweek dinner option? Try cooking up our Chermoula Spiced Halloumi in just 20 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Baby Gem Lettuce
Olive Oil for the dressing
Naan(ContainsMilk, Gluten, Soya)
a) Preheat your oven to 180°C. b) Chop the tomatoes into 2cm chunks. c) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. d) Zest, then halve the lime.
a) Cut the halloumi block widthways into slices 1cm thick. b) Place on a plate and drizzle with oil. c) Sprinkle on the chermoula spice and use your hands to coat the cheese in the spice.
a) Squeeze the lime juice into a large bowl and stir in a pinch of lime zest and the olive oil (see ingredients for amount). b) Season with salt and pepper, mix well and add more lime zest to taste. We will add the salad ingredients to this bowl later.
a) Heat a large frying pan over medium high heat. b) When hot, add the halloumi slices, adding a splash of oil if necessary. c) Cook until browned, 2-3 mins. d) Turn carefully and repeat on the other side, another 2 mins. TIP: Avoid overcrowding the pan, you want the halloumi to brown not stew. e) When browned on both sides, remove the pan from the heat and drizzle on the honey. Turn the halloumi to coat in the honey.
a) Warm the naans in the oven for 3-4 mins. b) Meanwhile, add the baby gem and tomatoes to the bowl with the dressing. c) Toss to coat and get ready to serve.
a) Place a naan on each plate and drizzle with olive oil. b) Top with the salad and then the halloumi slices. c) Drizzle on any dressing or honey that is left behind and enjoy!