BBQ-Sauced Halloumi
with Loaded Potatoes and Green Salad- Milk
- Mustard
- Gluten
- Sulphites
- Egg
- Wheat
- Sesame
- Crustaceans
- Soy
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Ingredients: Russet potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Spinach • Carrot • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Red wine vinegar • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Green onion.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
4 tbsp
BBQ Sauce
(Contains: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk, May contain traces of allergens, Mustard)
2 unit(s)
Russet Potato
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Green Onion
56 g
Carrot, julienned
7 g
Applewood Smoke Spice
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
Not included in your delivery
1 tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve potatoes lengthwise.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil (2 tbsp). Season with salt and pepper, then toss to coat.
- Arrange cut-side down.
- Roast in the bottom of the oven for 20-22 min, until tender.
- Meanwhile, thinly slice green onion.
- In a large bowl, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add carrots. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium.
- While the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Applewood Smoke Spice.
- When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Add BBQ sauce. Toss to coat halloumi.
- Transfer halloumi to a plate. Cover to keep warm.
- When potatoes are almost done, carefully remove them from the oven.
- Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top.
- Return to the bottom of the oven. Bake for 2-3 min, until cheese melts.
- Add spinach to the bowl with carrots, then toss to combine.
- Divide halloumi, potatoes and salad between plates.
- Dollop sour cream over potatoes, then sprinkle with green onions.
If you've opted to get halloumi, while the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Applewood Smoke Spice. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Add BBQ sauce. Toss to coat. Transfer halloumi to a plate. Cover to keep warm. No need to roast halloumi after pan-frying.
Disregard instructions to slice halloumi.
Ne pas tenir compte des instructions pour trancher le haloumi.
