Boiling halloumi removes some of its saltiness and alters the texture so it becomes pliable: with a rolling pin, you can flatten and roll it into halloumi steak, which you pan-fry until golden. It’s the only way to roll! Served with a grape and walnut bulgur for contrast.
Prep Time
30 min
Cuisine
Fusion
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1 bag of walnuts (25g)<span class="strong">†</span>
130g bulgur wheat<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
1036 kJ 249 kcal
3025 kJ 726 kcal
Fat of which saturates
13.2 g 6.1 g
38.5 g 17.9 g
Carbohydrate of which sugars
21.3 g 4.4 g
62.2 g 12.8 g
Fibre
4.6 g
13.4 g
Protein
12.5 g
36.4 g
Salt
1.38 g
4.02 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
walnut (100%). May contain peanut, sesame & other nuts
130g bulgur wheat
bulgur (wheat gluten)
Allergens
Allergens highlighted by † (celery, mustard, sulphites, milk, nut, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the bulgur to a pot with plenty of salted boiled water over a high heat and cook for 10-15 min or until tender with a slight bite, then drain and return to the pot
2
Meanwhile, combine the Dijon, apple cider vinegar, dried dill and 1 tbsp [2 tbsp] olive oil
Season generously with salt and pepper and mix well to combine
This is your dressing
3
Cut the grapes in half
Slice the celery stick[s] finely
Slice the spring onions finely, discarding the root ends
Slice the halloumi in half, lengthways, so you end up with 2 [4] slices
Boil another kettle (used in step 5)
4
Bash the walnuts to break them up (in the bag with a rolling pin)
Heat a dry, non-stick pan
Once hot, add the bashed walnuts and cook on a medium-low heat for 4 min or until toasted
Transfer the toasted walnuts to a plate and set aside, then wipe the pan clean for step 7
5
Add 500ml [800ml] boiled water to a wide pot and bring to the boil over a high heat
Once boiling, carefully add the halloumi slices and boil for 4-5 min
Drain the boiled halloumi and carefully pat the slices dry with a clean tea towel or kitchen paper
6
Using a rolling pin, flatten and roll out the stretchy halloumi until it's approx. 1cm thick
These are your halloumi steaks
7
Return the dry, non-stick pan to a high heat, and once very hot, add the halloumi steaks
Cook on each side for 1-2 min, or until golden
Tip: If you don't have a non-stick pan, use a little oil
8
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