with Sticky Rice, Toasted Peanuts and Lime Mayo
Sweet, salty and with a hint of spice, these fresh lettuce cups are packed with saucy, pan-fried halloumi cheese and marinated veggies. The only problem? There won't be any leftovers. Ingredients: Iceburg lettuce • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Calrose rice • Radish • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Limes • Carrots • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Peanuts • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Cilantro • Green onion.
Allergens
Utensils
Tags
Iceberg Lettuce Head
0.5 unit(s)
Halloumi Cheese
1 unit(s)
Sweet Chili Sauce
4 tbsp
Radish
3 unit(s)
Sticky Rice
0.75 cup
Lime
1 unit(s)
Cilantro
7 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
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir to mix, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- 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 servings). (NOTE: If you're cooking 2 servings, save the other half of lettuce for another creation!)
- Thinly slice radishes into 1/4-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions.
- Roughly chop cilantro.
- To a small bowl, add vinegar and 1/2 tsp (1 tsp) sugar. 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.
- To another small bowl, add mayo, lime juice and half the lime zest. Whisk to combine.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to another small bowl.
- To a large bowl, add carrots, radishes, cilantro, green onions and 1 tbsp (2 tbsp) oil. Pour half the vinegar-sugar mixture over top. Season with salt and pepper, then toss to combine.
- To the same dry pan (used in step 4), add halloumi. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches.) Cook for 1-2 min per side, until golden.
- 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 leaves to each plate. (TIP: Overlap smaller leaves if needed.)
- Top with sticky rice, halloumi and salad.
- Drizzle lime mayo over top.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top.
930
kcal
Calories
48
g
Fat
20
g
Saturated Fat
96
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
32
g
Protein
90
mg
Cholesterol
1840
mg
Sodium
0.4
g
Trans Fat
800
mg
Potassium
350
mg
Calcium
3.5
mg
Iron
