Sticky Thyme & Caramelised Onion Halloumi
with Cheesy Fries & Tomato Salad
- Milk
- Sulphites
Ain’t life a lot like good food? It’s always a balance between the sweet and the savoury. We’ve walked the tightrope with this delicate blend of succulent halloumi with caramelised onion and thyme, cheesy fries and a crisp mixed leaf salad. Take a bite into this slice of life!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 packet
Halloumi
(Contains: Milk)
1 packet
Onion Chutney
(Contains: Sulphites)
1 sachet
Thyme
1 packet
Mixed Salad Leaves
1
Carrot
3
Potato
Not included in your delivery
1 drizzle
olive oil
1.5 tsp
white wine vinegar
10 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. In the last 5 minutes of cook time, sprinkle over the shredded Cheddar cheese and airfry until melted and golden. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp.
While the fries are baking, roughly chop the tomato. Grate the carrot (see ingredients). Pick the thyme leaves. • Cut halloumi into 1cm-thick slices. In a small bowl, combine the onion chutney and thyme, then season with salt and pepper. Set aside. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the halloumi and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
While the halloumi is resting, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season. Add the mixed salad leaves, tomato and carrot. Set aside.
Return the frying pan to a medium-high heat. Cook the onion chutney mixture, the butter, any halloumi resting juices and a splash of water until slightly reduced, 1 minute. Remove from the heat, then return the halloumi to the pan and turn to coat in the glaze.
Toss the salad to combine. Divide the tomato salad, cheesy fries and the caramelised onion-glazed halloumi between plates. Spoon any remaining glaze over the halloumi to serve. Enjoy!
