Crumbed Halloumi Dippers & Veggie Sticks
with Rice & Japanese Mayo
- Wheat
- Gluten
- Milk
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
Tonight, we’re eating the rainbow with a plate that’s as vibrant as it is delicious. Transform halloumi schnitzels into crispy bite-sized tenders and whip up an easy Japanese mayo for dipping. Bring it all together with aromatic jasmine rice, steamed green beans and crunchy veggie sticks for a colourful meal that’s almost too pretty to eat!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Jasmine rice
1 packet
Green beans
1 packet
Halloumi
(Contains: Milk; )
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Celery
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Thinly slice apple and carrot into sticks. • Trim green beans. • In a small bowl, combine the mayonnaise and Japanese dressing. Little cooks: Take charge by combining the sauces!
• Cut halloumi into 1cm-thick slices. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip halloumi into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the halloumi! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and season to taste.
• 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.
• Divide jasmine rice, crumbed halloumi, green beans and veggie sticks between plates. Serve with Japanese mayo. Enjoy!
