Halloumi Superbowl (v)
with Cherry Plum Tomatoes
From box to table in just 10-minutes, this recipe is the perfect vegetarian solution to busy evenings (or lunchtimes!). Paired with fresh tomatoes, mint, nutritious brown rice and quinoa, this recipe is as nourishing as it is delicious .
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
12
Red Wine Vinegar
(Contains Sulphites)
200
Cherry Plum Tomatoes
250
Halloumi
15
Honey
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Wild Rocket
1
Mint
1
Brown Rice & Quinoa
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
a) Cut the halloumi into roughly 1cm thick slices. b) Halve the cherry plum tomatoes and pop them in a large salad bowl. c) Pick the mint leaves from their stalks and roughly chop, (discard the stalks). d) Roughly chop the leaves. Add half the chopped mint to the bowl with the tomatoes.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) When hot, add the halloumi and fry until golden on both sides, turning occasionally, 4-5 mins.
a) Meanwhile, in a small bowl stir together the red wine vinegar, honey and olive oil (see ingredients for amount). b) Season with a pinch of salt and pepper.
Cook the brown rice and quinoa according to pack instructions.
a) Add the brown rice and quinoa, the rocket and half the walnuts to the bowl with the tomatoes and toss together. b) Drizzle over half the dressing and toss again. Season to taste with salt and pepper if needed.
a) Serve the warm salad in bowls topped with the fried halloumi and a scattering of the remaining walnuts and mint. b) Finish with a drizzle of the remaining dressing.
