Smart BBQ Halloumi Plate
with Loaded Sweet Potatoes and Salad- Milk
- Mustard
- Milk
- May contain traces of allergens
- Gluten
- Sulphites
- Egg
- Wheat
- Sesame
- Crustaceans
- Soy
- Fish
- Peanuts
- Tree nuts
- Mustard
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sweet potato • Baby tomatoes • Yellow onion • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
1 unit(s)
Sweet Potato
113 g
Baby Tomatoes
1 unit(s)
Yellow Onion
56 g
Baby Spinach
2 unit(s)
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
2 tbsp
BBQ Sauce
(Contains: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk, May contain traces of allergens, Mustard)
6 g
Southwest Spice Blend
(Contains: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, May contain traces of allergens)
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
1 tsp
Sugar*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Halve sweet potato lengthwise.
- To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Arrange sweet potatoes on one half of the baking sheet, cut-sides down.
- Roast in the bottom of the oven for 23-25 min, until tender.
- When sweet potatoes are almost done, flip cut-side up, then sprinkle with cheese.
- Return to the bottom of the oven for 2-3 min, until cheese melts.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Peel, then cut yellow onion into 1/4-inch slices.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Southwest Spice Blend and pepper.
- 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. - Add 1 tbsp (2 tbsp) BBQ sauce. Toss to coat.
- Transfer halloumi to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then yellow onions. Cook for 3-4 min, stirring occasionally, until slightly softened.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook for 3-4 min, stirring occasionally, until onions are dark golden.
- Remove from heat, then stir in half the vinegar. Set aside.
- Meanwhile, in a large bowl, combine remaining vinegar and 1/2 tbsp (1 tbsp) oil.
- Add spinach and tomatoes. Season with salt and pepper, then toss to combine.
- Divide halloumi, salad and sweet potatoes between plates.
- Top sweet potatoes with caramelized onions, sour cream and green onions.
- Serve remaining BBQ sauce on the side.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Southwest Spice Blend and pepper. 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. Add 1 tbsp (2 tbsp) BBQ sauce. Toss to coat.Transfer halloumi to a plate. Cover to keep warm. Carefully wipe the pan clean. No need to roast halloumi after pan-frying.
Disregard instructions to slice halloumi.
