Seared Halloumi & Broccoli Salad

Name: Seared Halloumi & Broccoli Salad with Parmesan & Dijon Mustard
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; balsamic vinegar; 1 Broccoli; 1 Courgette; 1 Halloumi; 1 Mixed Salad Leaves; 1 Grated Parmesan Cheese; 1 Dijon Mustard

with Parmesan & Dijon Mustard

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Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp broccoli salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Broccoli

Courgette

Halloumi

Mixed Salad Leaves

Grated Parmesan Cheese

Dijon Mustard

Not included in your delivery

olive oil

balsamic vinegar

Nutrition Values

Energy (kJ)1950 kJ

Calories466 kcal

Fat35.3 g

of which saturates20.7 g

Carbohydrate6.3 g

of which sugars5.1 g

Dietary Fibre3.6 g

Protein29.6 g

Sodium1129 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Cut broccoli (including stalk!) into small florets. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and courgette, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Cut broccoli (including stalk!) into small florets. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and courgette, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly. • In a medium bowl, place halloumi and cover with water to soak.

• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.

• While the beef is resting, to the bowl with broccoli, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the halloumi is resting, to the bowl with broccoli, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

• Thinly slice steak. • Divide seared beef rump and balsamic broccoli salad between plates. • Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide seared halloumi and balsamic broccoli salad between plates. • Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!