Halloumi Fajita Bowls with Lime Crema and Pico De Gallo
made with Microwaveable Brown Rice- Milk
- Egg
- Milk
- Mustard
- Sulphites
- Tree nuts
- Peanuts
- Sesame
- Crustaceans
- Fish
- Triticale
- Soy
- Wheat
- May contain traces of allergens
Ingredients: Microwaveable brown rice (water, brown rice, sunflower oil) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Roma tomato • Lime • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro • Garlic.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
250 g
Microwaveable Brown Rice
(May be present: Egg, Milk, Mustard, Sulphites, Tree nuts, Peanuts, Sesame, Crustaceans, Fish, Triticale, Soy, Wheat)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Greek Yogurt
(Contains: Milk)
1 unit(s)
Garlic, cloves
7 g
Cilantro
½ unit(s)
Lime
1 unit(s)
Tomato
Not included in your delivery
1.5 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut halloumi into 1/4-inch slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Core, then cut pepper into 1/2-inch slices.
- Peel, then cut onion into 1/2-inch slices. Finely chop 1/4 of the onions. Set aside.
- Cut tomato into 1/2-inch pieces.
- Finely chop cilantro.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut remaining lime into wedges.
- Peel, then mince or grate garlic.
- To an unlined baking sheet, add peppers, sliced onions, 1 tbsp (2 tbsp) oil, half the garlic and Chili-Cumin Spice Blend. Season with salt and pepper. Toss to coat. (TIP: We love using olive oil here!)
- Roast in the middle of the oven for 10-12 min, stirring halfway, until veggies are tender.
- Meanwhile, heat a large non-stick pan over medium.
- 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.
- Meanwhile, to a small bowl, add remaining garlic, yogurt, lime zest, 1 tsp (2 tsp) water and half the lime juice. Season with 1/8 tsp (1/4 tsp) sugar, salt and pepper. Stir to combine. (NOTE: This is your lime crema!)
- To another small bowl, add 1/2 tbsp (1 tbsp) oil, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Add chopped onions, tomatoes and half the cilantro. Stir to combine. (NOTE: This is your pico de gallo!)
- Massage the pouch of rice to separate grains.
- Heat rice in the microwave for 2 min, as indicated on the back of the package. (NOTE: Pouch will be hot!) (NOTE: If you don’t have a microwave, stir-fry rice in a hot non-stick pan with a splash of water for 3 min, until heated through.)
- Fluff rice with a fork.
- Divide rice, roasted veggies and seared halloumi between bowls.
- Top with lime crema and pico de gallo.
- Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top, if you like.
