Seared Halloumi
with Roasted Veggies and Cilantro Chimichurri
The salty squeak of halloumi is one of our favourite things. Herby chimichurri is another. Roasted veggies make the list too! This dish is officially a triple treat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
340 g
Sweet Potato, cubes
(Contains Sulphites)
113 g
Red Onion, sliced
85 g
Grape Tomatoes
10 g
Cilantro
10 g
Garlic
1 unit
Lemon
1 unit
Avocado
1 unit
Chili Pepper
2 tsp
Roasted Cumin, ground
10 g
Parsley
1.5 tsp
Honey
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the sweet potatoes, onions and garlic). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a baking sheet, toss the sweet potatoes, onions and half the cumin with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min
Meanwhile, on your cutting board, mash the garlic cloves with the flat side of your knife. On small sheet of foil, toss the garlic cloves with a drizzle of oil. Wrap tightly and place on the same baking sheet with the veggies. Roast in the centre of the oven, until the garlic cloves soften, 18-20 min.
Meanwhile, halve the tomatoes. Finley chop the cilantro and parsley. Zest, then juice the lemon(s). Peel, pit and cut the avocado(s) into 1/2- inch cubes. Finely chop the chili, removing the seeds for less heat. Cut the halloumi into 1/4-inch thick slices. Rinse and pat the slices dry with paper towels.
In a medium bowl, whisk together the remaining cumin with 1 tbsp oil (double for 4 ppl). Add the halloumi slices and coat all over. Heat a large non-stick pan over medium heat. Add the halloumi to the dry pan. (Keep any remaining cumin oil in the bowl — we'll use it later!) Cook until golden-brown, 2-3 min per side.
In a large bowl, mash the roasted garlic with a fork. Stir in the parsley, cilantro, lemon juice, lemon zest, 1 1/2 tsp honey (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Season with salt and pepper.
Toss the sweet potatoes, onions, tomatoes and as much chili as you like to the chimichurri. Divide between plates and top with the halloumi and avocado. Drizzle over any remaining cumin oil.
