Honey-Gochujang Halloumi Steak
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Honey-Gochujang Halloumi Steak

Honey-Gochujang Halloumi Steak

with Sesame Chips and Avocado Salad

Discover a new way to serve up halloumi by slicing it into a thick 'steak' for a hearty vegetarian meal. Glazed with honey and spicy-sweet gochujang, we're serving it with sesame chips and an avocado salad for an Asian inspired twist on veggie steak night.

Tags:
Veggie
•Spicy
•New
•Climate Conscious
Allergens:
Sesame
•Milk
•Soya

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

225 grams

Halloumi

(Contains Milk)

2 unit(s)

Spring Onion

1 unit(s)

Avocado

15 milliliter(s)

Rice Vinegar

50 grams

Gochujang Paste

(Contains Soya)

30 grams

Honey

50 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3818 kJ
Energy (kcal)913 kcal
Fat56.7 g
of which saturates25.8 g
Carbohydrate70 g
of which sugars24.4 g
Protein33.6 g
Salt4.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Bowl
•Pan

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Soak the Halloumi
2

Meanwhile, drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person. 

Place the halloumi steaks into a medium bowl of cold water and leave to soak. 

Prep Time
3

Next, trim and thinly slice the spring onion.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

In a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

Time to Fry
4

Remove the halloumi steaks from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins. 

Get the Gochujang
5

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir through the butter (see pantry for amount) until melted, then remove from the heat.

When everything's ready, add the avocado chunks and baby leaves to the bowl of dressing. Toss to coat.

Serve Up
6

Share the halloumi steaks between your plates. 

Serve the sesame chips and avocado salad alongside.

Drizzle the honey-gochujang sauce over your halloumi steaks. Scatter over the spring onion to finish.

Enjoy!

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