with Spinach Salad
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Sweet bell pepper • Roma tomato • Spinach • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (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) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Halloumi Cheese
1 unit(s)
Sandwich Bun
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Baby Spinach
56 g
Italian Herb Spice Blend
5 g
Basil Pesto
0.25 cup
Mayonnaise
2 tbsp
Balsamic Vinegar
1 tbsp
Oil
1.5 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Core, then cut pepper into 1/8-inch slices.
- Cut tomato into 1/4-inch pieces.
- In a small bowl, combine mayo and half the pesto. Season with salt and pepper.
- To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add tomatoes and spinach. Do not mix until step 6.
- Heat a large non-stick pan over medium-high.
- While pan heats, Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with half the Italian Herb Spice Blend and pepper.
- 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.
- Add remaining pesto. Toss to coat halloumi.
- Transfer halloumi to a plate. Cover to keep warm. Carefully wipe pan clean.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Season with remaining Italian Herb Spice Blend and pepper.
- Cook for 3-4 min, stirring often, until tender-crisp and golden.
- Add remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
- Cook for 1-2 min, stirring often, until peppers are tender.
- Remove from heat.
- Halve buns.
- On another unlined baking sheet, arrange buns, cut-sides up. Toast buns in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Toss salad.
- Spread pesto mayo over top and bottom buns.
- Stack bottom buns with halloumi, peppers and some of the salad. Close with top buns.
- Divide salad and sandwiches between plates.
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 halloumi the same way the recipe instructs you to season chicken. 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. Add remaining pesto. Toss to coat halloumi. Transfer halloumi to a plate. Cover to keep warm. Carefully wipe pan clean. No need to roast the halloumi after pan-frying.
830
kcal
Calories
53
g
Fat
21
g
Saturated Fat
58
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
32
g
Protein
85
mg
Cholesterol
2360
mg
Sodium
0.5
g
Trans Fat
750
mg
Potassium
350
mg
Calcium
6
mg
Iron
