Seared Dukkah Haloumi
with Veggie Fries & Rainbow Salad- Milk
- Eggs
- Sesame
- Almond
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
Fancy a gourmet low-carb meal tonight? With succulent haloumi coated in a fragrant dukkah spice blend and bright veggie fries and a salad to round out the meal perfectly, you're in for a treat! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
potato
1 packet
haloumi
(Contains: Milk;)
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
celery
1 bag
deluxe salad mix
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. • In a medium bowl, add haloumi and cover with water to soak.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi, until golden brown, 1-2 minutes each side. In the last minute of cooking add dukkah and turn to coat.
• Meanwhile, thinly slice celery. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add deluxe salad mix and celery. Toss to combine.
• Divide haloumi, veggie fries and rainbow salad between plates. • Serve with mayonnaise. Enjoy!
