with Sticky Rice
Sweet and salty, with a hint of spice, these fresj lettuce wraps are full of pan-fried and saucy halloumi and marinated veggies! The only problem, there's only so much!
Allergens
Utensils
Tags
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
0.5 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
1 tsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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 1/4 cups (2 1/2 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 moons. Season lightly with salt.
- Zest, then juice half the lime (juice whole lime for 4 ppl).
- 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 over half the vinegar-sugar mixture. 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 season with salt. Add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine.
- 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.
940
kcal
Calories
47
g
Fat
20
g
Saturated Fat
98
g
Carbohydrate
28
g
Sugar
6
g
Dietary Fiber
33
g
Protein
150
mg
Cholesterol
1740
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
750
mg
Calcium
3
mg
Iron
with Sticky Rice, Toasted Peanuts and Lime Mayo
