something veggie deluxe
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haloumi
(Contient: Lait)
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Noix, Sésame, Soya)
113 g
Petites tomates
113 g
Mélange printanier
1 pièce(s)
Échalote
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Sésame, Soya, Crustacés, Blé, Lait, Sulfites, Oeuf, Gluten, Poisson)
2 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Noix, Sésame, Soya, Crustacés, Blé, Lait, Sulfites, Gluten, Poisson, Moutarde)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Noix, Sésame, Soya, Blé, Lait, Moutarde, Arachides)
2 cs
Vinaigre de vin rouge
(Peut contenir : Noix, Sésame, Soya, Blé, Lait, Oeuf, Poisson, Moutarde)
2 pièce(s)
Patate douce
¼ tasse(s)
Feta, émietté
(Contient: Lait)
2 cs
Base de sauce tomate
(Peut contenir : Noix, Sésame, Soya, Crustacés, Blé, Lait, Sulfites, Oeuf, Gluten, Poisson, Moutarde)
1 pièce(s)
Grenade
Pas inclus dans votre livraison
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- 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.
