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Pan-fried Golden Halloumi with Falafel

Pan-fried Golden Halloumi with Falafel

with roast veg and harissa aioli
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
:Ā 
996 kcal
Protein
:Ā 
34.9g protein
Total
:Ā 
50 minutes
Difficulty
:Ā 
Medium
Allergens:
  • Milk
  • Egg
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

600 grams

Potatoes

1 unit(s)

Bell Pepper

1 unit(s)

Onion

1 unit(s)

Garlic

1 unit(s)

Courgette

200 grams

Halloumi

(Contains: Milk)

1 sachet(s)

Harissa Spice Mix

1 sachet(s)

Harissa Paste

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

160 grams

Falafel

(May be present: Wheat, Cereals containing gluten, Mustard, Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)4166 kJ
Energy (kcal)996 kcal
Fat51.5 g
of which saturates21 g
Carbohydrate98 g
of which sugars20.1 g
Dietary Fiber17.3 g
Protein34.9 g
Salt5.8 g
Potassium1694.5 mg
Calcium67.5 mg
Iron1.5 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.
ā€¢Grater
ā€¢Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220Ā°C/200Ā°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Halve the bell 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 bell 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 halloumi 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 Falafel and Halloumi
5
  • When 5 mins of roasting time remain, remove the halloumi slices from the water.
  • Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. 
  • Once hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
  • Remove once cooked then fry the halloumi 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 and falafel on top.
  • Add the harissa aioli on the side for dipping.
Meal right image

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