Halloumi Paillard & Garlic Twice-Cooked Potatoes
with Roasted Baby Carrots & Parsnip
- Milk
- Gluten
- Wheat
- May contain traces of allergens
Time to unleash your inner chef! Let's try our hand at a dish pulled straight from the menu of your favourite French bistro - halloumi paillard. The sauce is the star of the show here; butter is gently browned before adding garlic and a squeeze of lemon juice for a simple and delicious pan sauce. We'll offset the tender juiciness of the halloumi with twice-cooked potatoes for ultimate crunch and contrast!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Halloumi
(Contains: Milk)
1 packet
Parsley
1 packet
Baby Rainbow Carrots
1 sachet
Chicken-Style Stock Powder
2
Garlic
2
Parsnip
1
Lemon
3
Potato
Not included in your delivery
¼ tsp
salt
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
30 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Cut potato into large chunks. Finely chop garlic. Trim green tops from baby rainbow carrots (see ingredients) and scrub them clean (halve any thick carrots lengthways). Cut parsnip into wedges lengthways. Slice lemon into wedges.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes.
• Meanwhile, place baby carrots, parsnip and the salt on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until golden and tender, 20-25 minutes.
• Drain potato and transfer to a second lined oven tray. Add half the garlic, drizzle with olive oil and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes.
• Cut halloumi into 1cm-thick slices.
• In a shallow bowl, combine the plain flour and garlic & herb seasoning. Dip halloumi into flour mixture to coat.
• 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. Transfer to a plate.
• Wipe out frying pan, then return to medium heat. Add the butter and cook until lightly browned, 1-2 minutes.
• Add remaining garlic and cook until fragrant, 1 minute.
• Remove pan from heat, then stir through chicken-style stock powder and add a good squeeze of lemon juice. Season to taste with salt and pepper.
• Divide halloumi paillard, garlic twice-cooked potatoes and roasted veggies between plates.
• Spoon garlic butter over halloumi to serve. Tear over parsley. Enjoy!
