Smart Roasted Fig-Maple Halloumi
with Roasted Broccoli, Red Onions and Carrots- Milk
- Mustard
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
- Egg
- Gluten
- Crustaceans
Ingredients: Broccoli • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Carrot • Red onion • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
1 unit(s)
Red Onion
1 unit(s)
Carrot
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Maple Syrup
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Chicken Broth Concentrate
227 g
Broccoli
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut onion into 1-inch pieces and finely chop 1 tbsp (2 tbsp) onions.
- Cut broccoli into bite-sized pieces.
- Peel, then cut carrot into 1/4-inch half-moons.
- To a parchment-lined baking sheet, add 1-inch onion pieces, carrots, broccoli, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Roast veggies in the middle of the oven for 16-20 min, flipping halfway, until tender.
- Meanwhile, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is 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. Transfer halloumi to a plate. Cover to keep warm.
- Meanwhile, to the same pan, add 1 tbsp (2 tbsp) butter. Heat over medium-low, swirling the pan for 1 min, until melted.
- Add reserved finely chopped onions. Cook for 2-3 min, stirring occasionally, until softened. Season with salt.
- Add fig spread, half the maple syrup (use all for 4 servings), half the Dijon (use all for 4 servings), broth concentrate and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat.
- Divide veggies and halloumi between plates.
- Drizzle fig-maple sauce over halloumi.
If you've opted to get halloumi, roast veggies in the middle of the oven for 16-20 min, flipping halfway, until tender.
Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season pork chops. When the pan is 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. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.
Skip the step to slice halloumi.
