with Seared Halloumi, Flatbread and Cilantro
Ingredients: Sweet potato • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green peas • Shallot • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Peanuts • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro • Garlic.
Allergens
Utensils
Tags
Sweet Potato
2 unit(s)
Halloumi Cheese
1 unit(s)
Peanuts, chopped
28 g
Peanut Butter
2 unit(s)
Indian Spice Mix
9 g
Cilantro
7 g
Vegetable Broth Concentrate
2 unit(s)
Cream
113 mL
Flatbread
2 unit(s)
Shallot
2 unit(s)
Garlic, cloves
2 unit(s)
Green Peas
113 g
Butter
2 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- Cut halloumi into 1-inch-thick cubes.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of the cheese.)
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots.
- Cook for 2-3 min, stirring occasionally, until slightly softened.
- Add Indian Spice Mix and garlic. Cook for 30 sec, stirring constantly, until fragrant.
- Meanwhile, to a medium bowl, add peanut butter, broth concentrate and 1 cup (2 cups) hot water. Whisk until smooth.
- To the pot with shallots, add sweet potatoes, stew base and 1 cup (1 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Season with salt and pepper.
- Cover and cook for 10-12 min, stirring occasionally, until sweet potatoes are tender.
- Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Set aside.
- Carefully wipe the pan clean.
- Reheat the same pan over medium, then add 2 tbsp (4 tbsp) butter. Add flatbread and cook for 1-2 min per side, until toasted and golden. (NOTE: Warm flatbread one at a time, if needed, using 1 tbsp butter for each flatbread.)
- To the pot with stew, add peas and cream. Cook uncovered for 5 min, stirring often, until peas are warmed through.
- Quarter flatbreads.
- Divide stew between bowls and top with fried halloumi.
- Sprinkle cilantro and peanuts over top.
- Serve flatbreads alongside for dipping.
1460
kcal
Calories
87
g
Fat
42
g
Saturated Fat
121
g
Carbohydrate
25
g
Sugar
15
g
Dietary Fiber
50
g
Protein
175
mg
Cholesterol
2690
mg
Sodium
1.5
g
Trans Fat
1500
mg
Potassium
500
mg
Calcium
9
mg
Iron
