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Halloumi Superbowl (v)
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Halloumi Superbowl (v)

Halloumi Superbowl (v)

with Cherry Plum Tomatoes

From box to table in just 10-minutes, this recipe is the perfect vegetarian solution to busy evenings (or lunchtimes!). Paired with fresh tomatoes, mint, nutritious brown rice and quinoa, this recipe is as nourishing as it is delicious .

Allergens:
Sulphites
Nuts

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 Time10 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

12

Red Wine Vinegar

(Contains Sulphites)

200

Cherry Plum Tomatoes

250

Halloumi

15

Honey

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

40

Wild Rocket

1

Mint

1

Brown Rice & Quinoa

Not included in your delivery

2

Olive Oil

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Nutritional information

Energy (kcal)754 kcal
Energy (kJ)3155 kJ
Fat47 g
of which saturates20 g
Carbohydrate44 g
of which sugars14 g
Protein36 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Large Salad Bowl
Knife
Grill Pan
Spoon
Small Bowl
Bowl

Instructions

Prep time
1

a) Cut the halloumi into roughly 1cm thick slices. b) Halve the cherry plum tomatoes and pop them in a large salad bowl. c) Pick the mint leaves from their stalks and roughly chop, (discard the stalks). d) Roughly chop the leaves. Add half the chopped mint to the bowl with the tomatoes.

Fry the Halloumi
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) When hot, add the halloumi and fry until golden on both sides, turning occasionally, 4-5 mins.

Make the Dressing
3

a) Meanwhile, in a small bowl stir together the red wine vinegar, honey and olive oil (see ingredients for amount). b) Season with a pinch of salt and pepper.

Cook the Rice
4

Cook the brown rice and quinoa according to pack instructions.

Assemble the Salad
5

a) Add the brown rice and quinoa, the rocket and half the walnuts to the bowl with the tomatoes and toss together. b) Drizzle over half the dressing and toss again. Season to taste with salt and pepper if needed.

Serve
6

a) Serve the warm salad in bowls topped with the fried halloumi and a scattering of the remaining walnuts and mint. b) Finish with a drizzle of the remaining dressing.

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