Wraps de laitue au haloumi et au chili doux frais

Végé de luxe

avec riz collant

10 min

Difficulté: 2/3

Asiatique

Sucrés et salés, avec un soupçon d'épices, ces wraps de laitue fraîche sont pleins de haloumi poêlé et saucé et de légumes marinés! Le seul problème, c'est qu'il n'y en a pas assez!

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Arachides

Utensils

Zesteur

Grand bol

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Tags

Climate-conscious

Ingrédients

Pomme de laitue iceberg

1 unit(s)

Haloumi

1 unit(s)

Sauce au chili doux

4 tbsp

Mini concombres

2 unit(s)

Riz collant

0.75 cup

Lime

1 unit(s)

Coriandre

14 g

Carotte, en juliennes

56 g

Oignons verts

2 unit(s)

Mayonnaise

2 tbsp

Arachides, hachées

28 g

Vinaigre de riz assaisonné

1 tbsp

Sucre

0.5 tsp

Huile

1 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

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 cups (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 half-moons.
Zest, then juice half the lime (juice whole lime for 4 ppl). Cut remaining lime into wedges.
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 half the vinegar-sugar mixture over top. 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 add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine. Season with salt.
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.
Squeeze over a lime wedge, if desired.