Almond-Crusted Halloumi
with Creamy Potato Mash
Ingredients: Russet potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Green beans • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Almonds • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sulphites, Gluten, Milk, Mustard, Sesame, Wheat, Crustaceans, Fish)
2 unit(s)
Russet Potato
2 unit(s)
Garlic, cloves
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts)
56 mL
Cream
(Contains: Milk)
170 g
Green Beans
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Finely chop almonds.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast for 2-3 min, stirring often, until golden.
- Remove from heat.
- Transfer almond-panko breading to a shallow dish.
- Season with salt and pepper, then stir to combine.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Cut halloumi in half parallel to the cutting board. (NOTE: You will have two square halloumi steaks per block.)
- Season both sides with pepper.
- Coat halloumi all over with mayo.
- Working with one halloumi steak at a time, press both sides into almond-panko breading to coat completely.
- Transfer coated halloumi to a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast halloumi in the middle of the oven for 6-8 min, until golden.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter and cream into potatoes until smooth. Season with salt and pepper.
- Meanwhile, trim green beans.
- Peel, then mince or grate garlic.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add green beans, garlic, Zesty Garlic Blend and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine.
- Cover and cook for 5-6 min, stirring occasionally, until tender.
- Divide garlic green beans, creamy potato mash and almond-crusted halloumi between plates.
If you've opted to get halloumi, using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Cut halloumi in half parallel to the cutting board. (NOTE: You will have two square halloumi steaks per block.) Season and coat halloumi the same way the recipe instructs you to season and coat chicken.
Roast halloumi the same way the recipe instructs you to roast chicken, decreasing roasting time to 6-8 min, until golden.
