Seared Halloumi & Sautéed Garlic Greens
with Lemon Wedges
- Milk
Treat yourself to a restaurant-quality dinner at home with beautifully seared halloumi and a vibrant medley of sautéed broccoli and courgette. Finished with a squeeze of fresh lemon and peppery rocket leaves, this light and zesty meal is a nutritious way to win over the dinner table!
Ingredients
1 packet
Halloumi
(Contains: Milk; )
1
Courgette
1
Lemon
2
Garlic
1 packet
Broccoli Florets
1 packet
Rocket leaves
Nutrition Values
Utensils
Cooking Steps
• Cut haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Slice lemon into wedges. Finely chop garlic. Thinly slice courgette into sticks. • Cut broccoli into small florets, then roughly chop stalk. • Roughly chop silverbeet.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and courgette, tossing, until tender, 5-6 minutes. • Add garlic and silverbeet and cook until fragrant. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide haloumi and garlic greens between plates. •Serve with any remaining lemon wedges. Enjoy!
