Honey-Gochujang Halloumi Steak
with Sesame Chips and Avocado Salad
Discover a new way to serve up halloumi by slicing it into a thick 'steak' for a hearty vegetarian meal. Glazed with honey and spicy-sweet gochujang, we're serving it with sesame chips and an avocado salad for an Asian inspired twist on veggie steak night.
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.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
225 grams
Halloumi
(Contains Milk)
2 unit(s)
Spring Onion
1 unit(s)
Avocado
15 milliliter(s)
Rice Vinegar
50 grams
Gochujang Paste
(Contains Soya)
30 grams
Honey
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person.
Place the halloumi steaks into a medium bowl of cold water and leave to soak.
Next, trim and thinly slice the spring onion.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
In a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.
Remove the halloumi steaks from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once hot, add the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir through the butter (see pantry for amount) until melted, then remove from the heat.
When everything's ready, add the avocado chunks and baby leaves to the bowl of dressing. Toss to coat.
Share the halloumi steaks between your plates.
Serve the sesame chips and avocado salad alongside.
Drizzle the honey-gochujang sauce over your halloumi steaks. Scatter over the spring onion to finish.
Enjoy!
