We’ve drizzled halloumi in sweet and sticky honey to create a centrepiece for our ciabatta that’ll knock your socks off. Stacked on top of sundried tomato mayonnaise and served with a refreshing tomato & rocket salad and diced potatoes, this super simple recipe 10 minute recipe is an instant winner.
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 conflict 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.
Sun-Dried Tomato Paste
Pre-Cooked Baby Potatoes
Ciabatta(ContainsCereals containing Gluten)
a) Heat 2 frying pans on medium high heat. b) Slice the halloumi into 3 slices per person. c) In a small bowl mix the sundried tomato paste with the mayo and set aside. d) Add a drizzle of oil to one of the frying pans, then add the precooked potatoes and fry till golden, turning frequently, 7-8 mins.
a) Add a drizzle of oil to the other frying pans, then add the halloumi slices and cook until golden, 2-3 mins each side. b) Once cooked, drizzle the halloumi with the honey and remove the pan from the heat. c) Meanwhile, slice the ciabatta in halve and halve the tomatoes. d) In a small bowl mix together the olive oil ( see ingredients list for amount), balsamic vinegar and season with salt and pepper. e) Add to the tomatoes and rocket and mix together well.
a) Spread the sundried tomato mayo of the base of the each ciabatta. b) Top with the honeyed halloumi and the top of the ciabatta. c) Serve with the crispy potatoes, salad and any remaining mayo. Enjoy!