avec patates douces et salade verte
Allergens
Tags
Haloumi
1 unit(s)
Œuf
1 unit(s)
Chapelure panko
0.66 cup
Patates douces
2 unit(s)
Mélange printanier
113 g
Mayonnaise
1 tbsp
Moutarde de Dijon
0.5 tbsp
Sauce crémeuse au raifort
1 tbsp
Vinaigre de vin blanc
0.5 tbsp
Tomato
1 unit(s)
Huile
2 tbsp
Sel
0.125 tsp
Farine tout usage
1 tbsp
Poivre
0.13 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a kettle with 4 cups of water to a boil.
- Peel, the cut sweet potato into 1/2-inch wedges.
- To an unlined baking sheet, add sweet potatoes, and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 20-22 min, stirring halfway through, until golden.
- Cut halloumi in half lengthwise, then cut each half agian crosswise. (NOTE: you should have 4 pieces, 8 for 4 servings)
- Add halloumi to a large bowl. Pour boiling water over top. Steep halloumi for 2-3 min, until soft.
- Using a pair of tongs, carefully remove halloumi from the water and transfer to a clean cutting board.
- Using a rolling pin, roll each peice of halloumi until 1/4-inch thick. (TIP: if you are having trouble rolling out the halloumi, resubmerge the halloumi in the warm agian for 20-30 seconds).
- In a shallow bowl, add panko. Season with salt and pepper.
- In another small bowl whisk egg and 1/2 tbsp (1 tbsp) water.
- Sprinkle 1 tbsp (2 tbsp) flour over both sides of the halloumi.
- Add halloumi to the bowl with the egg mixture. Toss to coat. Working with one piece of halloumi at a time, press both sides into the panko mixture. Transfer halloumi to a plate.
- Heat a large non-stick pan over medium.
- When hot, add 1 1/2 tbsp oil, then halloumi. (NOTE: For 4 servings, pan-fry hallloumi in batches, using 1 1/2 tbsp oil per batch.)
- Pan-fry for 3-4 min per side, until golden.
- Cut tomato into 1/4-inch pieces.
- In a large bowl, whisk together half the dijon mustard, half the vinegar (all for 4 servings), and 1 tbsp (2 tbsp) oil.
- Add the spring mix and tomatoes, then toss to coat.
- In a small bowl mix together, mayo, creamy horseradish sauce and remaining mustard,
- Divide the salad Schnitzel, salad and sweet potatoes between plates. Serve horseradish sauce on the side for dipping.
840
kcal
Calories
48
g
Fat
20
g
Saturated Fat
69
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
34
g
Protein
180
mg
Cholesterol
1600
mg
Sodium
0.4
g
Trans Fat
1100
mg
Potassium
400
mg
Calcium
5.5
mg
Iron
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