Dilly Crumbed Halloumi
with Creamy Green Bean-Potato Salad- Milk
- Mustard
- Egg
- Barley
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Sulphites
- Gluten
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Ingredients: Red potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Green beans • Lemon • 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) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
300 g
Red Potato
170 g
Green Beans
1 unit(s)
Lemon
7 g
Dill
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
8 tbsp
Italian Breadcrumbs
(Contains: Barley, May contain traces of allergens, Milk, Oats, Rye, Sesame, Soy, Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes and cut potatoes into 1/2-inch pieces.
- Trim, then cut green beans into 1-inch pieces.
- Finely chop 1/2 tbsp (1 tbsp) dill. (Like things herby? Use more dill!)
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- 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. Simmer uncovered for 8-10 min, until tender-crisp.
- Add green beans. Continue to cook for 2-3 min, until potatoes and green beans are fork-tender.
- Drain, then transfer veggies to a large plate. Place in the fridge to cool slightly.
- Meanwhile, in a medium bowl, combine half the mayo and half the dill.
- In a shallow dish, combine breadcrumbs and 1 tbsp (2 tbsp) flour.
- Cut halloumi into 1/2-inch strips. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and half the Dill-Garlic Spice Blend.
- To the bowl with dill-mayo mixture, add halloumi, then toss to coat each piece.
- Working with one piece of halloumi at a time, press both sides into breadcrumbs to coat completely. Shake excess breadcrumbs back into the shallow dish, then transfer halloumi to a plate. Repeat with remaining halloumi. Discard any excess breadcrumbs.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp oil, then halloumi. (NOTE: For 4 servings, cook halloumi in batches, using 1 tbsp oil per batch.) Cook for 2-3 min per side, until golden. (TIP: Reduce heat if halloumi is browning too quickly.)
- Season with remaining Dill-Garlic Spice Blend.
- In a large bowl, whisk together Dijon, lemon zest, remaining mayo, remaining dill, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar.
- Add potatoes and green beans. Season with salt and pepper, then toss to combine.
- Divide creamy potato and green bean salad and dilly halloumi between plates.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get halloumi, cut halloumi into 1/2-inch strips. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and half the Dill-Garlic Spice Blend. Coat halloumi in the same way the recipe instructs you to coat chicken.
Heat a large non-stick pan over medium. When hot, add 1 tbsp oil, then halloumi. (NOTE: For 4 servings, cook halloumi in batches, using 1 tbsp oil per batch.) Cook for 2-3 min per side, until golden. (TIP: Reduce heat if halloumi is browning too quickly.) Continue with recipe as written.
