Golden Halloumi and Zesty Tomato Sandwiches
with Pomegranate- Sweet Potato Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)
113 g
Baby Tomatoes
113 g
Spring Mix
1 unit(s)
Shallot
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Crustaceans, Wheat, Milk, Sulphites, Egg, Gluten, Fish)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Tree nuts, Sesame, Soy, Crustaceans, Wheat, Milk, Sulphites, Gluten, Fish, Mustard)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Sesame, Soy, Wheat, Milk, Mustard, Peanuts)
2 tbsp
Red Wine Vinegar
(May contain traces of: Tree nuts, Sesame, Soy, Wheat, Milk, Egg, Fish, Mustard)
2 unit(s)
Sweet Potato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Tree nuts, Sesame, Soy, Crustaceans, Wheat, Milk, Sulphites, Egg, Gluten, Fish, Mustard)
1 unit(s)
Pomegranate
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
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.
