Honeyed Chermoula Spiced Halloumi
with Summer Salad on Naan Bread
Our Honeyed Chermoula Spiced Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
1
Courgette
(May contain Celery)
1
Medium Tomato
1
Baby Gem Lettuce
250
Halloumi
(Contains Milk)
1
Chermoula Spice Mix
30
Honey
15
Cider Vinegar
(Contains Sulphites)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
Not included in your delivery
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 6.
b) Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
c) Chop the tomatoes into 2cm chunks.
d) Trim the baby gem lettuce, halve lengthways, then thinly slice widthways.
a) Drain the halloumi, then cut it into slices (3 per person).
b) Place them into a small bowl of cold water and leave to soak.
c) In another small bowl, mix together the chermoula spice mix (use less if you'd prefer things milder), three quarters of the honey and 1 tbsp of water per person. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
a) Pop the cider vinegar and remaining honey into a large bowl with the olive oil for the dressing (see ingredients for amount).
b) Season with salt and pepper, mix well, then set aside your salad dressing.
c) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) Remove the pan from the heat and allow to cool slightly before pouring over the chermoula honey mixture.
d) Turn the halloumi to coat in the spiced honey.
a) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) Meanwhile, add the courgette, baby gem and tomatoes to the bowl of salad dressing.
c) Toss to coat.
a) Place a naan on each plate and drizzle with a little olive oil.
b) Top with the salad and halloumi slices.
c) Sprinkle over the dukkah and drizzle over any remaining dressing and spiced honey from the pan to finish. Enjoy!
