with Broccoli and Garlic Roasted Potatoes
Ingredients: Russet potato • Broccoli • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Shallot • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Maple Syrup
1 tbsp
Fig Spread
2 tbsp
Shallot
1 unit(s)
Russet Potato
2 unit(s)
Broccoli
227 g
Garlic Salt
2 g
Dijon Mustard
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Pepper
0.25 tsp
Oil
2 tbsp
Salt
0.125 tsp
Unsalted Butter
2 tbsp
- Before, starting, preheat oven to 450°F. Wash and dry all produce.
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince shallot.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper.
- Heat a large non-stick pan over medium-high.
- When 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.
- Wipe pan.
- Meanwhile, add 1 tbsp (2 tbsp) butter to the same pan (from step 2) over medium-high, then broccoli and 2 tbsp (4 tbsp) water.
- Cook, stirring occasionally, until tender, 4-5 min. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Wipe pan.
- Add 1 tbsp (2 tbsp) butter to the same pan. Heat over medium, swirling the pan until melted, 1 min.
- Add shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Season with salt and pepper, to taste.
- Remove from heat.
- Divide roasted potatoes, broccoli and halloumi between plates.
- Spoon fig-maple sauce over halloumi.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper. 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 the halloumi after pan-frying.
Disregard step to slice halloumi.
850
kcal
Calories
50
g
Fat
26
g
Saturated Fat
72
g
Carbohydrate
19
g
Sugar
7
g
Dietary Fiber
32
g
Protein
105
mg
Cholesterol
1910
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
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