Carb Smart Chipotle-Glazed Halloumi
with Warm Green Bean-Potato Salad- Milk
- Mustard
- Egg
- Soy
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Egg
- Gluten
- Mustard
- Crustaceans
Ingredients: Red potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • 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) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • 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) • Garlic • Green onion.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
7 g
Applewood Smoke Spice
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
350 g
Red Potato
170 g
Green Beans
84 mL
Dill Pickle, sliced
1 unit(s)
Garlic, cloves
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then 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.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 8-9 min, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 3.)
- Meanwhile, 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 salt, 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.
- In a small bowl, reserve half the chipotle sauce. Add remaining chipotle sauce to pan with halloumi. Toss to coat.
- Transfer halloumi to a plate. Cover to keep warm.
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- When potatoes have simmered for 8-9 min, add green beans to the same pot.
- Cook for 3-4 min, until potatoes and green beans are fork-tender.
- Drain and return to the same pot, off heat.
- Meanwhile, drain pickles, reserving pickle juice, then finely chop.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- In another small bowl, combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar.
- To the pot with potatoes and green beans, add pickles, mayo dressing and half the green onions. Season with salt and pepper, then stir to combine.
- Divide halloumi and potato salad between plates.
- Spoon sauce over halloumi.
- Sprinkle remaining green onions over top.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season pork. 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. In a small bowl, reserve half the chipotle sauce. Add remaining chipotle sauce to pan with halloumi. Toss to coat. Cover to keep warm. No need to broil the halloumi after pan-frying.
Disregard instructions to add pork juices to remaining sauce.
