[Savvy Shortcuts] NZ Paprika Haloumi Steaks & Apricot Glaze
with Mashed Potato & Green Bean Salad
- Sulphites
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Chopped Potato
(Contains: Sulphites; )
1 packet
Green beans
1 packet
Apricot Sauce
1 packet
Halloumi
(Contains: Milk; )
1 packet
Baby Leaves
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water over high heat until easily pierced with a fork, 8-10 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, slice haloumi in half crossways to get 1 thin steak per person. • In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add haloumi steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add apricot sauce and a splash of water, turning haloumi to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While the haloumi is cooking, trim green beans. • 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 and allow to cool slightly.
• In a large bowl, combine baby kale and cooled green beans with a drizzle of olive oil and vinegar. Season to taste. • Slice pork. • Divide mashed potato, paprika pork steaks and green bean salad between plates. Enjoy!
