with Roasted Carrots and Beets
Ingredients: Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Carrots • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Beet • Roma tomatoes • Clementine • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Spring Mix
113 g
Feta Cheese, crumbled
0.25 cup
Carrot
1 unit(s)
Blueberry Jam
2 unit(s)
Montreal Spice Blend
12 g
Tomato
1 unit(s)
White Wine Vinegar
1 tbsp
Beet
1 unit(s)
Clementine
1 unit(s)
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut carrot into 1/2-inch rounds.
- Peel, then cut beet into 1/2-inch pieces.
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Montreal Spice Blend.
- 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.
- To a parchment-lined baking sheet, add carrots, beets and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 18-20 min, until golden.
- Meanwhile, halve tomatoes.
- Peel clementine, then separate into segments.
- In a large bowl, add blueberry jam, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl with dressing, add spring mix, carrots, beets, tomatoes, clementines and half the feta. Toss to combine.
- Divide salad between plates. Top with halloumi. Sprinkle the remaining feta over top.
If you've opted to get halloumi, heat a large non-stick pan over medium. While the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Montreal Spice Blend. 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 halloumi after pan-frying.
Disregard instructions to slice halloumi.
Ne pas tenir compte des instructions de trancher le haloumi.
680
kcal
Calories
47
g
Fat
21
g
Saturated Fat
39
g
Carbohydrate
25
g
Sugar
6
g
Dietary Fiber
28
g
Protein
80
mg
Cholesterol
2040
mg
Sodium
0.4
g
Trans Fat
1050
mg
Potassium
400
mg
Calcium
3.5
mg
Iron
with Pickled Onions, Salad and Creamy Hummus Dressing