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Pan-fried Golden Double Halloumi

Pan-fried Golden Double Halloumi

with roast veg and harissa aioli
0.0(0)
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Calories
: 
1195 kcal
Protein
: 
49.9g protein
Difficulty
: 
Medium
Allergens:
  • Egg
  • Mustard
  • Milk
Serving amount

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

400 grams

Halloumi

(Contains: Milk)

1 unit(s)

Bell Pepper

1 sachet(s)

Harissa Spice Mix

1 unit(s)

Garlic

1 sachet(s)

Harissa Paste

600 grams

Potatoes

1 unit(s)

Onion

1 unit(s)

Courgette

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)5001 kJ
Energy (kcal)1195 kcal
Fat73.3 g
of which saturates38 g
Carbohydrate85.9 g
of which sugars19 g
Dietary Fiber12.9 g
Protein49.9 g
Salt7.4 g
Potassium1694.5 mg
Calcium64.2 mg
Iron1.1 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces.
  • Trim the courgette then halve lengthways. Slice widthways into 2cm thick half-moons. 
  • Halve and peel the onion. Chop into thick wedges.
Roast the Potatoes
2
  • Pop the potatoes onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper.
  • Toss to coat then spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Char the Veg
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Pop the pepper, courgette and onion onto another lined baking tray.
  • Toss with salt, pepper, garlic, harissa spice mix and a drizzle of oil. Spread out in a single layer.
  • When the potatoes have been roasting for 10 mins, pop the veg onto the middle shelf of the oven.
  • Cook until tender, 15-18 mins. Turn halfway through.
Make the Harissa Aioli
4
  • While everything roasts, drain the cheese then cut into 1cm slices (2-3 per person).
  • Place into a bowl of cold water and leave to soak.
  • Pop the aioli and harissa paste into a separate bowl and mix together.
Fry the Cheese
5
  • When 5 mins of roasting time remain, remove the cheese slices from the water.
  • Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. 
  • Once hot, fry the cheese until golden, 2-3 mins on each side.
Plate and Serve
6
  • When everything is ready, share the roast potatoes and veg between plates.
  • Arrange the golden halloumi slices on top.
  • Add the harissa aioli on the side for dipping.
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