Asian Sweet Chilli-Glazed Halloumi
with Roast Sesame Pumpkin & Radish Salad
- Sesame
- Milk
- Soy
- May contain traces of allergens
Halloumi is usually served drizzled in mint sauce, but we strongly recommend you give this Asian twist a try. Succulent halloumi is smothered in sweet chilli sauce, creating a flavourful glaze that perfectly compliments it’s meaty flavour. With roasted wedges of pumpkin and a crisp radish salad, it’s a combo you didn’t know you needed!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Peeled Pumpkin Pieces
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Halloumi
(Contains: Milk)
1 packet
Sweet Chilli Sauce
1
Radish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (rice wine or white wine)
Nutrition
You will need
Cooking Steps
• Cut 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, then add sweet chilli sauce, turning to coat.
• Meanwhile, finely chop garlic. Thinly slice radish.
• Place peeled pumpkin pieces on a lined oven tray. Sprinkle over sesame seeds, garlic and drizzle with olive oil. Season with salt and toss to coat.
• Spread pumpkin out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, combine radish, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season with a pinch of salt and pepper.
• Divide Asian sweet chilli halloumi, sesame pumpkin wedges and radish salad between plates.
• Spoon any remaining glaze over lamb to serve. Enjoy!
