Pan-Fried Halloumi
with Steamed Brown Rice & Quinoa
- Sulphites
- Nuts
- Peanut
- May contain traces of allergens
- Sesame
- Nuts
Our 10-minute Halloumi Superbowl is the perfect vegetarian recipe for busy evenings. Light and packed with fresh flavours, we’ve combined nourishing brown rice and quinoa with peppery rocket and juicy cherry tomatoes before tossing everything together with a delicious honey and red wine vinegar dressing. Serve in deep bowls and top with crunchy chopped walnuts, fresh mint and warm slices of pan-fried golden halloumi.
Ingredients
125
Baby Plum Tomatoes
12
Red Wine Vinegar
(Contains: Sulphites)
250
Halloumi
15
Honey
20
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
40
Wild Rocket
1
Mint
1
Brown Rice & Quinoa
Not included in your delivery
2
Olive Oil for the Dressing
Utensils
Instructions
a) Slice the halloumi into about 1cm thick slices. b) Halve the cherry plum tomatoes and pop them in a large salad bowl. c) Pick the mint leaves from their stalks and roughly chop, (discard the stalks). d) Add half the mint to the bowl with the tomatoes.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) When hot, add the halloumi and fry until golden on both sides, turning occasionally, 4-5 mins.
a) Meanwhile, in a small bowl mix together the red wine vinegar, honey and olive oil (see ingredients for amount). b) Season with a pinch of salt and pepper.
a) Cook the brown rice and quinoa according to pack instructions.
a) Add the brown rice & quinoa, the rocket and half the walnuts to the bowl with the tomatoes and toss together. b) Drizzle over half the dressing and toss again. Season to taste with salt and pepper if needed.
a) Serve the warm salad in bowls topped with the pan-fried halloumi and a scattering of the remaining walnuts and mint. b) Finish with a drizzle of the remaining dressing. Enjoy!
