Fresh Sweet-Chili Halloumi Lettuce Cups

Deluxe Veggie

with Sticky Rice

10 min

Difficulty: 2/3

Asian

Sweet and salty, with a hint of spice, these fresh lettuce wraps are packed with saucy, pan-fried halloumi and marinated veggies. The only problem? There won't be any leftovers.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Peanuts

Utensils

Zester

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

Climate-conscious

Ingredients

Iceberg Lettuce Head

1 unit(s)

Halloumi Cheese

1 unit(s)

Sweet Chili Sauce

4 tbsp

Mini Cucumber

2 unit(s)

Sticky Rice

0.75 cup

Lime

1 unit(s)

Cilantro

14 g

Carrot, julienned

56 g

Green Onion

2 unit(s)

Mayonnaise

2 tbsp

Peanuts, chopped

28 g

Seasoned Rice Vinegar

1 tbsp

Sugar

0.5 tsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
Add 1 cups (2 cups) fresh water. Bring to a boil over high heat.
Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
Remove the pot from heat. Set aside, still covered, for 5 min.

Meanwhile, remove and discard any damaged outer leaves of lettuce, then cut whole lettuce in half.
Gently separate leaves of one half of the lettuce from the core (separate all leaves for 4 ppl). Set aside. (NOTE: If you're cooking for 2 ppl, save the other half of the lettuce for another creation!)
Thinly slice cucumbers into 1/4-inch half-moons.
Zest, then juice half the lime (juice whole lime for 4 ppl). Cut remaining lime into wedges.
Thinly slice green onion.
Roughly chop cilantro.
Add vinegar and 1/2 tsp (1 tsp) sugar to a small bowl. Stir until sugar is dissolved. Set aside.

Cut halloumi into 1/4-inch-thick slices.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Add mayo, lime juice and half the lime zest to a small bowl. Whisk to combine.
Season with salt and pepper.
Set aside.

Heat a large non-stick pan over medium-high heat.
When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
Transfer to a small bowl.
Meanwhile, add carrots, cucumber, cilantro, green onions and 1 tbsp (2 tbsp) oil to a large bowl. Pour half the vinegar-sugar mixture over top. Season with salt and pepper, then toss to combine. Set aside.

Add halloumi to the same dry pan (used in step 4). (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 1-2 min per side.
Transfer to a large bowl. Add sweet chili sauce, then toss to coat.
Cover to keep warm.

When rice is tender, fluff with a fork, then add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine. Season with salt.
Add 3 lettuce lettuce leaves to each plate. (TIP: Overlap smaller leaves if needed!)
Chop any leftover lettuce and stir into salad.
Top with sticky rice, halloumi and salad.
Drizzle lime mayo over top.
Sprinkle peanuts over top.
Squeeze over a lime wedge, if desired.