Crumbed Halloumi & Two-Cheese Roast Broccoli
with Creamy Baby Potato Salad
Calories
:
818 kcalProtein
:
41.7g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Whip up a stellar dinner in a flash with tender halloumi made effortlessly crispy thanks to our handy one-step coater. Simply pair them with cheesy, Parmesan-loaded roasted broccoli and a quick, creamy pesto potato salad for an ultra-easy meal that delivers maximum comfort with minimal fuss.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Baby Potatoes
½
Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 packet
Halloumi
(Contains: Milk)
1 packet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Creamy Pesto Dressing
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Calories818 kcal
Energy (kJ)3420 kJ
Fat50.3 g
of which saturates26 g
Carbohydrate45.9 g
of which sugars4 g
Dietary Fibre6.6 g
Protein41.7 g
Sodium1650 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.
Utensils
•Large Non-Stick Pan
•Medium Saucepan
•Baking Paper
Cooking Steps
1
- Boil the kettle. Halve baby potatoes. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
- Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes.
- Drain potato and rinse under cold water to cool slightly and transfer to a large bowl. Keep aside.
2
- Meanwhile, chop broccoli (including stalk!) into small florets.
- Place broccoli on a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 4 minutes.
- Place broccoli on a lined oven tray.
- Using the flat base of a bowl, crush broccoli until about 1cm thick. Drizzle with olive oil and season with salt and pepper.
- Sprinkle with grated Parmesan cheese and shredded Cheddar cheese. Roast until golden, 12-15 minutes.
3
- Cut halloumi into 1cm-thick slices.
- Spread one-step coater evenly on a plate and season. Press halloumi into one-step coater, turning to coat. Set aside on a plate.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
4
- To the bowl with cooled potato, add dill & parsley mayonnaise. Gently stir to combine and season to taste.
- Divide creamy potato salad, parmesan roasted broccoli and quick crumbed halloumi between plates. Enjoy!
