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Pan-Fried Halloumi

Pan-Fried Halloumi

with Steamed Brown Rice & Quinoa

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:
Sulphites
Nuts

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 Time15 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

12

Red Wine Vinegar

(Contains Sulphites)

250

Halloumi

15

Honey

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

40

Wild Rocket

1

Mint

1

Brown Rice & Quinoa

Not included in your delivery

2

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)752 kcal
Energy (kJ)3146 kJ
Fat47 g
of which saturates20 g
Carbohydrate43 g
of which sugars13 g
Protein36 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Large Bowl
Knife
Grill Pan
Bowl

Instructions

Prep
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.

Fry the Halloumi
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.

Make the Dressing
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.

Cook the Rice
4

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

Assemble the Salad
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.

Serve
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!

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