Golden Halloumi and Zesty Tomato Sandwiches

Name: Golden Halloumi and Zesty Tomato Sandwiches with Pomegranate- Sweet Potato Salad
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit(s) Halloumi Cheese; 2 unit(s) Sandwich Bun; 113 g Baby Tomatoes; 113 g Spring Mix; 1 unit(s) Shallot; 1 tbsp Whole Grain Mustard; 2 tbsp Mayonnaise; 7 g Zesty Garlic Blend; 2 tbsp Red Wine Vinegar; 2 unit(s) Sweet Potato; ¼ cup Feta Cheese, crumbled; 2 tbsp Tomato Sauce Base; 1 unit(s) Pomegranate; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Pomegranate- Sweet Potato Salad

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A veggie play on the classic "BLT" our version is a "HLT" and sure to be a bit "HIT". Seared halloumi, jammy roasted tomatoes, pickled shallots and a zippy dijonnaise layered on toasty buns is only one half if this recipe equation. A bright and bountiful pomegranate studded side salad make sure you won't miss meat in the slightest!

Allergens:

Milk

•Hvede

•Gerste

•Senf

•Egg

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time17 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Halloumi Cheese

2 unit(s)

Sandwich Bun

113 g

Baby Tomatoes

113 g

Spring Mix

1 unit(s)

Shallot

1 tbsp

Whole Grain Mustard

2 tbsp

Mayonnaise

7 g

Zesty Garlic Blend

2 tbsp

Red Wine Vinegar

2 unit(s)

Sweet Potato

¼ cup

Feta Cheese, crumbled

2 tbsp

Tomato Sauce Base

1 unit(s)

Pomegranate

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories940 kcal

Fat40 g

Saturated Fat20 g

Carbohydrate109 g

Sugar25 g

Dietary Fiber13 g

Protein39 g

Cholesterol95 mg

Sodium2260 mg

Trans Fat0.4 g

Potassium1550 mg

Calcium450 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Small pot

•Medium Bowl

•Small Bowl

•Large Bowl

•Strainer

•Paper Towel

Cooking Steps

Cut sweet potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add sweet potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. ** can 4 p fit onto one tray?
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
While sweet potato roasts, peel, then cut shallot into 1/8-inch slices.

To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high
Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
To a small bowl, add mayo and half the mustard. Season with salt and pepper. Stir to combine. This is your dijonaisse
Halve tomatoes.

To a parchment-lined baking sheet, add tomatoes, tomato sauce base, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to mix
Roast in the bottom of the oven for 10-12 min, until tender and _____.
Halve the pomegrante (use all for 4 ppl), and then cut into quarters. Using hands to remove the inner membranes, remove seeds into a large bowl. (TIP: We suggest using gloves to avoid staining hands!) .

Halve buns.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
Add buns, cut side down. Toast, gently pressing into buns with a spatula for 2-3 min until golden.
Meanwhile, in a large bowl, add remaining mustard, 1 tbsp (2 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix. This is your dressing.
Transfer buns to a plate. Cover to keep warm.

Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Reheat pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side.
Strain and discard pickling liquid from shallots.
Add sweet potato, pomegranate and half the spring mix to bowl with dressing. Toss to coat.

Spread dijonnaise over top buns.
Stack bottom buns with jammy tomatoes, halloumi, pickled shallots,remaining spring mix and top buns.
Divide salad and sandwiches between plates.
Sprinkle feta over salad.