Herby Haloumi & Chilli-Garlic Greens
with Flaked Almonds- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 sachet
Dried Oregano
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Chilli Flakes
1 packet
Haloumi
(Contains: Milk;)
2
Zucchini
1
Lemon
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. • Trim green beans. Thinly slice zucchini into sticks. 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.
• Drain haloumi and pat dry. • Place your hand flat on top of haloumi and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add lemon herb glaze, turning haloumi to coat.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans 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. • Sprinkle over flaked almonds. Serve with any remaining lemon wedges. Enjoy!
