Quick Harissa Vegetable and Halloumi Loaded Naan
with Greek Style Cheese and Balsamic Salad
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
Here, we've piled harissa roasted veg and halloumi on a naan to make a dinner that's ready in less than 25 minutes. Finished with harissa honey and crumbly Greek style cheese, this is a veggie meal that's fast on prep but loaded with flavour.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 sachet(s)
Smoked Paprika
50 grams
Harissa Paste
100 grams
Baby Spinach
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
100 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Honey
50 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
20 grams
Butter
1 tbsp
Olive Oil
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 9.
b) Halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press).
d) Heat a drizzle of oil in a large frying pan on medium-high heat.
e) Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
a) Once the oil is hot, add the onion and sliced pepper to the pan and stir-fry until softened, 6-8 mins.
b) Stir the garlic, smoked paprika and half the harissa into the veg.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
d) When the veg is cooked, stir in the butter and sugar (see pantry for both amounts).
a) Pop the naans onto a large baking tray. Brush the surface of each naan with the olive oil (see pantry for amount).
b) Divide the onion, pepper and spinach between the naans. Spread evenly over, leaving a 1cm border.
c) Crumble over the Greek style salad cheese.
a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden, 6-7 mins.
b) Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
c) Heat a drizzle of oil in a frying pan on medium-high heat.
d) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
a) While the naanizzas are baking, in a small bowl, combine the remaining harissa paste and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
a) Share the naanizzas and baby leaves between plates. Drizzle the balsamic glaze over the salad.
b) Top the naanizzas with the fried halloumi.
c) Drizzle the harissa honey and mayonnaise (see pantry for amount) over the naanizzas to finish.
