Hot and Spicy Valentine's Day Halloumi
with Chilli-Tomato Relish, Wedges and Baby Gem Salad
Make February 14th a feast to remember for friends, family and loved ones with an indulgent dinner - made with love! A vegetarian twist on steak night with salty and spicy halloumi, this recipe is sure to win over that special someone.
The quantities provided above are averages only.
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
225 grams
Halloumi
(Contains Milk)
450 grams
Potatoes
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Medium Tomato
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
37 grams
Red Pepper Chilli Jelly
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tsp
Sugar for Pickling
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person.
Place them into a medium bowl of cold water and leave to soak.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over half the chermoula spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Cut the tomatoes in 1cm chunks.
In a large bowl, combine the sugar for the pickle (see pantry for amount) with half the cider vinegar and a pinch of salt. Mix in half the red onion. Set aside to pickle.
Heat a drizzle of oil in a small saucepan on medium-high heat.
Once hot, add the remaining onion and stir-fry until softened, 4-5 mins.
Next, add the garlic and tomatoes. Fry for 1-2 min more, then stir in the red pepper chilli jelly, sugar and water for the sauce (see pantry for both amounts) and the remaining cider vinegar.
Bring to a boil, then lower the heat and simmer until thickened and glossy, 4-5 mins. Taste and season with salt and pepper if needed. Set aside for later.
While the sauce simmers, remove the halloumi steaks from the water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the remaining chermoula spice mix.
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. TIP: Watch it like a hawk as the halloumi can burn easily.
Transfer the halloumi to a medium baking tray, drizzle over the honey (see pantry for amount) and bake on the middle shelf of your oven until softened, 5-6 mins.
When everything's ready, add the baby gem to the bowl with the pickled onions. Drizzle over the olive oil for the dressing (see pantry for amount), then toss to coat.
Share the halloumi steaks between your plates, spooning over the chilli-tomato relish (reheat first if needed).
Serve the wedges and salad alongside. Add a dollop of mayo (see pantry for amount) for dipping.
Sprinkle the flaked almonds over the halloumi steaks to finish.
Enjoy!
