French Onion Halloumi
with Smashed Potatoes and Balsamic Side Salad- Milk
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
- Peanuts
Ingredients: Yellow potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Yellow onion • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Tomato.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
350 g
Yellow Potato
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
56 g
Yellow Onion, chopped
1 unit(s)
Tomato
56 g
Baby Spinach
56 mL
Cream
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- 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. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Meanwhile, 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 half the Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When 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.
- Transfer halloumi to a plate. Cover to keep warm.
- Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until softened.
- Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir to combine.
- Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze.
- Cook for 3-4 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Meanwhile, cut tomato into 1/2-inch pieces.
- To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spinach and tomatoes, then toss to coat.
- When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper, if you like.
- Divide smashed potatoes and salad between plates. Top potatoes with halloumi.
- Spoon sauce over halloumi and potatoes.
If you've opted to get halloumi, cut into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and half the Zesty Garlic Blend. 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. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.
