Southwest-Inspired Halloumi
with Pepper-Potato Hash- Milk
- Mustard
- Egg
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Peanuts
- Tree nuts
- Triticale
Ingredients: Red potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Sweet bell pepper • Yellow onion • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Chipotle powder • Garlic.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
350 g
Red Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
7 g
Cilantro
1 unit(s)
Garlic, cloves
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
6 g
Southwest Spice Blend
(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
2 g
Chipotle Powder
(May be present: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
Not included in your delivery
¼ tsp
Salt*
3 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes, half the Southwest Spice blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- In a medium bowl combine 1/2 tbsp (1 tbsp) oil, half the chipotle powder and remaining Southwest Spice Blend.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Add halloumi to bowl with chipotle mixture. Toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add halloumi mixture. (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.
- Peel, then mince garlic.
- Core, then cut pepper into 1/4-inch strips.
- Halve, peel, then cut onion into 1/4-inch slices.
- Roughly chop cilantro.
- In another small bowl, stir together mayo, cilantro and 1/4 tsp (1/2 tsp) garlic. Season with salt and pepper.
- Heat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.
- Cook for 5-6 min, stirring occasionally, until peppers are tender-crisp.
- Add garlic. Cook, stirring often, until fragrant, 30 sec.
- Divide potatoes and veggies between bowls.
- Top with halloumi. Drizzle with any resting juices.
- Dollop cilantro mayo over top.
If you've opted to get halloumi, in a medium bowl combine 1/2 tbsp (1 tbsp) oil, half the chipotle powder and remaining Southwest Spice Blend. Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Add halloumi to bowl with chipotle mixture. Toss to coat.
When the pan is hot, add halloumi mixture. (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 instructions to rest and slice halloumi.
