Sharing Style: Halloumi, Sticky Romanesco and Chilli Yoghurt
with Gunpowder Roast Potatoes and Pickled Shallot Salad
- Sulphites
- Milk
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- May contain traces of allergens
Add a fresh flavour to your plates with romanesco. Whilst some call it a broccoli and some call it a cauliflower, it's actually a brassica variety known as a broccoflower! The striking formation of florets makes it a showstopping alternative for your plate with a nuttier and sweeter flavour than its cousins.
Ingredients
450 grams
Potatoes
1 sachet(s)
Gunpowder Spice Mix
(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)
1 unit(s)
Romanesco
½ unit(s)
Echalion Shallot
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
30 grams
Green Chilli Paste
40 grams
Mango Chutney
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the gunpowder 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.
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Meanwhile, cut the romanesco into florets (like small trees), halving any large ones.
Halve, peel and thinly slice the shallot.
Pop half the shallot into a medium bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Pop the romanesco and the remaining shallot onto another baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the remaining gunpowder spice mix, then toss to coat.
Spread the romanesco out in a single layer.
Roast on the middle shelf until golden brown and tender, 15-20 mins. Turn halfway through.
While everything roasts, remove the halloumi cubes 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, turning frequently, until golden, 6-7 mins.
Put the yoghurt and green chilli paste in a small bowl and mix together.
Once everything's cooked, drizzle the mango chutney over the romanesco and gently turn to coat the romanesco in the chutney.
Add the olive oil (see panry for amount) to the bowl of pickled shallot and mix together. Add the baby leaves and toss to coat.
To serve, place the gunpowder potatoes into one bowl, then the pickled shallot salad in another bowl and the romanesco on a plate.
Drizzle the green chilli yoghurt over the romanesco and crumble over the Greek style salad cheese. Scatter the romanesco with the halloumi to finish.
Bring everything to the table and serve sharing style!
