Pan-Fried Halloumi

Name: Pan-Fried Halloumi with Mediterranean Inspired Roasted Vegetables and Pesto Drizzle
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 Potatoes; 1 Green Pepper; 1 Courgette; 1 Red Onion; 1 Garlic Clove**; 250 Halloumi; 1 Dried Oregano; 32 Fresh Pesto; 1 Water

with Mediterranean Inspired Roasted Vegetables and Pesto Drizzle

Recipe Development TeamPublished on January 31, 2022

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Our Pan-Fried Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Milk

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.

Total45 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Green Pepper

(May contain traces of: Celery)

Courgette

(May contain traces of: Celery)

Red Onion

Garlic Clove**

250

Halloumi

(Contains: Milk)

Dried Oregano

Fresh Pesto

(Contains: Milk)

Not included in your delivery

Water

Nutritional information

Energy (kcal)730 kcal

Energy (kJ)3053 kJ

Fat38.9 g

of which saturates20.1 g

Carbohydrate56.6 g

of which sugars21.2 g

Protein37.5 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Knife

•Baking Tray

•Grill Pan

•Paper Towel

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces. Trim the courgette then halve lengthways. Slice widthways into 2cm wide slices. Halve and peel the red onion. Slice each half into 4 wedges. Peel and thinly slice the garlic. Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the oregano. Toss to coat, then spread out in a single layer. TIP: Use two trays if necessary. When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, pop the pepper, courgette and garlic onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. After 5 mins of potato roasting time, pop the courgette and pepper tray onto the middle shelf of the oven and roast until tender, 25-30 mins. Turn halfway through.

While the veg is roasting, pop the fresh pesto into a small bowl and add the water for the pesto (see ingredients for amount). Mix it together - it should be drizzling consistency. TIP: Add more water if you'd prefer it more drizzly.

When 5 mins of roasting time remain, remove the halloumi slices from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

When everything is ready, share the roasted potatoes and vegetables between your plates. Lay the halloumi slices on top and finish by drizzling the pesto all over. Enjoy!