Balsamic-Glazed Halloumi

Name: Balsamic-Glazed Halloumi with Orange & Green Bean Salad
Total time: 25 min
Yield: 2
Ingredients: 1 olive oil; pepper; balsamic vinegar; brown sugar; white wine vinegar; 1 green beans; 1 Radish; 1 Orange; 1 Halloumi; 1 Dijon Mustard; 1 Mixed Salad Leaves

with Orange & Green Bean Salad

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Elevate your dinner game with this superquick gourmet meal! Juicy, tender halloumi is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green bean salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun—sure to impress your taste buds!

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

green beans

Radish

Orange

Halloumi

Dijon Mustard

Mixed Salad Leaves

Not included in your delivery

olive oil

pepper

balsamic vinegar

brown sugar

white wine vinegar

Nutrition Values

Energy (kJ)2023 kJ

Calories484 kcal

Fat34.1 g

of which saturates20.7 g

Carbohydrate17.7 g

of which sugars16.3 g

Dietary Fibre5.9 g

Protein27 g

Sodium1366 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Trim green beans and cut into thirds. Thinly slice radish. Peel and thinly slice orange into wedges. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and cracked black pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Trim green beans and cut into thirds. Thinly slice radish. Peel and thinly slice orange into wedges. • In a medium bowl, place halloumi and cover with water to soak.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest.

• Meanwhile, in a large bowl combine dijon mustard, a drizzle of white wine vinegar, a pinch of salt and a drizzle of olive oil. • Add mixed salad leaves, green beans, radish and orange, and toss to combine.

• Slice beef. • Divide balsamic glazed beef rump and orange and green beans salad between plates. Enjoy ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide balsamic glazed halloumi and orange and green beans salad between plates. Enjoy