avec riz collant
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
Utensils
Tags
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
0.5 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
1 tsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- 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 1/4 cups (2 1/2 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 moons. Season lightly with salt.
- Zest, then juice half the lime (juice whole lime for 4 ppl).
- 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 over half the vinegar-sugar mixture. 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 season with salt. Add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine.
- 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.
940
kcal
Calories
47
g
Fat
20
g
Saturated Fat
98
g
Carbohydrate
28
g
Sugar
6
g
Dietary Fiber
33
g
Protein
150
mg
Cholesterol
1740
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
750
mg
Calcium
3
mg
Iron
avec riz collant et légumes marinés
avec riz collant, arachides grillées et mayo à la lime
avec riz collant et légumes marinés
avec riz collant et légumes marinés
avec riz collant et légumes marinés
