Classic Haloumi & Chilli-Garlic Greens
with Lemon-Oregano Glaze
- Milk
We love a good glaze for a superstar protein, so tonight's tender haloumi gets tossed in an oregano-lemon glaze, adding just the right amount of herb to sweetness ratio. Paired with garlic-chilli spiked veggies and some flaked almonds for some extra crunch, this one is a real textural treat!
Ingredients
1 packet
Haloumi
(Contains: Milk)
1
Baby Broccoli
1 sachet
Chilli Flakes
1 sachet
Dried Oregano
2
Garlic
1 packet
Green Beans
1
Lemon
2
Zucchini
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
Utensils
Cooking Steps
• Trim green beans. Thinly slice zucchini into sticks.
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Finely chop garlic. Slice lemon into wedges.
• In a small bowl, combine dried oregano, the honey, a good squeeze of lemon juice and a splash of water.
• Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 2-4 minutes each side. • Add lemon herb glaze and cook, turning to coat, until fragrant, 1 minute.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat.
• Cook green beans, broccoli and zucchini, until tender, 4-6 minutes.
• Reduce heat to medium, then add garlic and chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper.
TIP: If your pan is getting crowded, cook veggies in batches for the best results!
• Divide herby lemon haloumi and garlic greens between plates. Spoon over any remaining glaze from pan.
Serve with any remaining lemon wedges. Enjoy!
