Indian Inspired Halloumi Panini
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Indian Inspired Halloumi Panini

with Mango Chutney Onions, Chips and Baby Leaves

Tags:
Veggie
Allergens:
Milk
Egg
Mustard
Cereals containing gluten

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 time35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

225 grams

Halloumi

(Contains Milk)

32 grams

Mayonnaise

(Contains Egg, Mustard)

50 grams

Korma Curry Paste

(Contains Mustard)

1 unit(s)

Onion

40 grams

Mango Chutney

2 unit(s)

Ciabatta

(Contains Cereals containing gluten)

20 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Honey

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Nutritional information

Energy (kJ)3924 kJ
Energy (kcal)938 kcal
Fat39.5 g
of which saturates17.9 g
Carbohydrate113.4 g
of which sugars28.9 g
Protein37.5 g
Salt5.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Small Bowl
Large Frying Pan
Plate
Spatula

Instructions

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, 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.

2

Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

In another small bowl, combine the mayonnaise, korma style paste and honey (see pantry for amount). Set aside.

Halve, peel and thinly slice the onion.

3

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

Add the onion to the pan and stir-fry until softened, 4-5 mins.

Once softened, add the mango chutney. Stir to coat the onions, then transfer to a bowl and set aside.

4

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

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

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

5

Halve the ciabattas. Spread the korma mayo onto the sliced sides of each ciabatta. Top with the halloumi and mango chutney onions.

Sandwich on the other half of ciabatta and firmly press all the ingredients inside. 

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

Once hot, add the panini, pressing down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until the bread is golden and toasted, 2-4 mins per side.

6

When everything's ready, slice your panini diagonally, then share between your plates.

Serve the chips and baby leaves alongside.

Finish with a drizzle of oil on the salad.

Enjoy!

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