Chilli Garlic Halloumi and Padron Pepper Skewers
with smashed potatoes and balsamic saladCalories
:
537 kcalProtein
:
28.4g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Calorie Smart
Allergens:
- Sulphites
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Padron Peppers
8 unit(s)
Bamboo Skewers
2 unit(s)
Garlic
1 unit(s)
Chilli
1 sachet(s)
Honey
500 grams
Baby Potatoes
1 unit(s)
Mini Cucumber
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Tomato
200 grams
Halloumi D.O.P
(Contains: Milk)
1 sachet(s)
Mexican Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2247 kJ
Energy (kcal)537 kcal
Fat26.3 g
of which saturates18.5 g
Carbohydrate45 g
of which sugars20.9 g
Dietary Fiber9.1 g
Protein28.4 g
Salt4.3 g
Trans Fat0.3 g
Potassium1028.4 mg
Calcium63.7 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes. Quarter any larger pieces.
- Pop onto a lined baking tray. Drizzle with oil, season with half the Mexican spice, then toss to coat. Spread out in a single layer, cut-side down. Roast on the top shelf of the oven, 15-20 mins.
- After 20 mins, remove from the oven. Lightly crush the potatoes with the bottom of a pot.
- Drizzle with more oil and return to the top shelf until crispy and golden, 10-15 mins.
2
- Meanwhile, soak the skewers in cold water to prevent them from burning.
- Halve the chilli and discard the core and seeds. Finely chop.
- Peel and grate the garlic (or use a garlic press). Remove the stems from the padron peppers.
- Cut the tomato into 2cm chunks. Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
3
- In a large bowl, mix the remaining Mexican spice, garlic, honey and chilli (use less if you don't like spice) with a drizzle of oil.
- Season to taste with pepper.
4
- Chop the halloumi into 2cm cubes.
- Add the halloumi and padron peppers to the marinade and toss to coat.
- Thread the halloumi and peppers onto the skewers (2 per person), alternating between the two.
5
- Transfer the halloumi skewers to a lined baking tray.
- Pop in the top of the oven, until cooked through, 12-15 mins. Turn the tray halfway through.
6
- Toss the cucumber, tomato and salad leaves with a drizzle of oil and the balsamic glaze.
- Divide the skewers, smashed potatoes and salad between plates.
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