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Pan-Fried Halloumi

Pan-Fried Halloumi

with Mediterranean Inspired Roasted Vegetables and Pesto Drizzle

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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

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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Aubergine

1 unit(s)

Courgette

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

250 grams

Halloumi

(ContainsMilk)

1 sachet

Dried Oregano

32 grams

Fresh Pesto

(ContainsMilk)

Not included in your delivery

1 tsp

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2976 kJ
Energy (kcal)711 kcal
Fat37.9 g
of which saturates19.9 g
Carbohydrate56.5 g
of which sugars14.4 g
Protein35.8 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Baking Tray
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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 baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins.

3

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

4

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

5

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.

6

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