Hot and Spicy Valentine's Day Halloumi
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Hot and Spicy Valentine's Day Halloumi

With Chilli-Tomato Relish, Wedges and Baby Gem Salad

Tags:
Veggie
Allergens:
Milk
•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 Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

225 grams

Halloumi

(Contains Milk)

450 grams

Potatoes

1 sachet(s)

Chermoula Spice Mix

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Medium Tomato

30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

37 grams

Red Pepper Chilli Jelly

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

1 tsp

Sugar for Pickling

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3537 kJ
Energy (kcal)845 kcal
Fat46.3 g
of which saturates18.3 g
Carbohydrate77.5 g
of which sugars31.2 g
Dietary Fiber9.4 g
Protein33.6 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Medium Bowl
•Knife
•Baking Tray
•Large Bowl
•Garlic Press
•Small sauce pan

Instructions

1

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

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

Place them into a medium bowl of cold water and leave to soak. 

2

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.

Drizzle with oil, season with salt and pepper, sprinkle over half the chermoula spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

3

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Cut the tomatoes in 1cm chunks. 

In a large bowl, combine the sugar for the pickle (see pantry for amount) with half the cider vinegar and a pinch of salt. Mix in half the red onion. Set aside to pickle.

4

Heat a drizzle of oil in a small saucepan on medium-high heat. 

Once hot, add the remaining red onion and stir-fry until softened, 4-5 mins. Add in the garlic and tomatoes, fry 1-2 min more. 

Next stir in the red pepper chilli jelly, sugar and water for the sauce (see pantry for both amounts) and remaining cider vinegar.

Bring to a boil then lower the heat and simmer until thickened and glossy, 4-5 mins. Taste and season with salt and pepper if you feel it needs it. Set aside for later.

5

While the sauce simmers, remove the halloumi steaks from the water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the remaining chermoula spice mix. 

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. TIP: Watch it like a hawk as the halloumi can burn easily.

Transfer the halloumi to a medium baking tray, drizzle over the honey (see pantry for amount) and bake on the middle shelf of your oven until softened, 5-6 mins. 

6

When everything's ready, add the baby gem to the bowl with the pickled onions, drizzle over the olive oil for the dressing (see pantry for amount). Toss to coat.

Share the halloumi steaks between your plates, spooning over the chilli-tomato relish (reheat first if needed).

Serve the wedges and salad alongside. Add a dollop of mayo (see pantry for amount) for dipping.

Sprinkle the flaked almonds over the halloumi steaks to finish.

Enjoy!