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Pan-Fried Halloumi

Pan-Fried Halloumi

with Steamed Brown Rice & Quinoa

Rapid
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Our 15-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.

Allergens:MilkSulphitesNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time15 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 block(s)

Halloumi

(ContainsMilk)

1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)

Mint

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 sachet

Honey

1 pack(s)

Brown Rice & Quinoa

1 bag(s)

Rocket

1 bag(s)

Walnuts

(ContainsNuts)

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat47.0 g
of which saturates20.0 g
Carbohydrate43 g
of which sugars13.0 g
Protein36 g
Salt3.71 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Large Bowl
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Slice the halloumi into roughly 1cm thick slices. Halve the baby plum tomatoes and pop them in a large salad bowl. Pick the mint leaves from the stalks (discard the stalks). Roughly chop the leaves. Add half the chopped mint to the bowl with the tomatoes.

2

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.

3

Meanwhile, in a small bowl stir together the red wine vinegar, honey and olive oil (see ingredients for amount). Season with a pinch of salt and pepper.

4

a) Cook the brown rice and quinoa according to pack instructions.

5

Add the brown rice and quinoa, the rocket and half the walnuts to the bowl with the tomatoes and toss together. Drizzle over half the dressing and toss together. Season to taste with salt and pepper if needed.

6

Serve the warm salad in bowls topped with the fried halloumi and a scattering of the remaining walnuts and mint. Finish with a drizzle of the remaining dressing. Enjoy!