Carb Smart Seared Halloumi
with Roasted Carrots and Beets- Milk
- Mustard
- Sulphites
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
- Mustard
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Carrot • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Beet • Roma tomato • Clementine • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
113 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Carrot
2 unit(s)
Blueberry Jam
12 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Beet
1 unit(s)
Clementine
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut carrot into 1/2-inch rounds.
- Peel, then cut beet into 1/2-inch pieces.
- Meanwhile, heat a large non-stick pan over medium-high.
- 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 Montreal Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm.
- Remove the pan from heat.
- To a parchment-lined baking sheet, add carrots, beets and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 18-20 min, until golden.
- Meanwhile, halve tomatoes.
- Peel clementine, then separate into segments.
- In a large bowl, add blueberry jam, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl with dressing, add spring mix, carrots, beets, tomatoes, clementines and half the feta. Toss to combine.
- Divide salad between plates. Top with pork. Sprinkle the remaining feta 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 1 tbsp (2 tbsp) oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.
Skip instructions to slice halloumi.
